Bowen mango chutney with caramelized onions, apples and nigella seeds
Prep Time: 30minutes
Cook Time: 1hour30minutes
Course: Side Dish
Keyword: Christmas, Chutney, Mango
Author: Scott Bagnell
5large bowen mangoes or 1.2kg, peeled (1/2 green or slightly ripe work best), seeded and diced into 1cm cubes
2brown onionshalved and thinly sliced
5cmpiece fresh gingerpeeled and cut into thin strips
10green cardamom pods
1tspcoriander seedlightly crushed
1tspfenugreek seedslightly crushed
2tspblack Nigella seeds
2green applesor 500g, peeled, cored and diced into 1cm cubes
340mlapple cider vinegar
In a large deep pot, heat the oil and fry the onion and ginger over low/medium heat until the onions are soft golden, stirring frequently, for about 8-10 minutes.
Stir in all of the spices, except the turmeric, and fry until smelly delicious and nicely toasted.
Add the turmeric, chopped apples and 500ml water. Cover the pan and cook for 10 mins. Stir in the chopped mango and cover and cook for 20-30 minutes until the apple is pulpy and the mango is tender.
Pour in the vinegar, sugar and salt, then leave to simmer uncovered for 35-45 minutes, stirring frequently so it doesn’t stick until the chutney is slightly reduced, syrupy and pulpy rather than watery.
Spoon into sterilised jars.
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