Apple Mango Chutney hosts brilliant flavor with a spice twist that will brighten up any protein that it is paired with including vegan alternatives. Give it a try!
Song of the day: “Running away” by Royal Foundry.
Apple Mango Chutney, is a combination of East Indian spices and the caramelization of apple and mango and onion. The end result, a side condiment that pops in flavor and texture, and awakens you with its vibrant and beautiful colors.
I was introduced to chutneys when I found myself experiencing East Indian food for the first time. I remember it vividly. I was having a samosa and saw this jam type condiment off to the side with a nice varied texture. I thought why not give it a try. Well, it was an experience I will never forget. The samosa with its hint of curry, cardamom, and coriander nice and spicy just awakened my tongue. Then combined with this mango chutney was amazing. The sweet spicy acidic flavor profile of the chutney was just what was needed to cool the heat and brighten the palate. Since that day I always had in mind that I wanted to attempt to make it myself.
That day has come and I have to give full credit to these mounds of hand-picked apples from our friends garden/orchard: fellow food bloggers Margaret and Raymond from Kitchen Frau. Their apples are incredible. They are crisp, juicy and so sweet. The other day we were there and made fresh apple juice which we are enjoying tremendously! So let me backtrack a bit.
Having all these apples gave me lots of ideas. Ideas that continually swirl in this creative head of mine. One, in particular, is the chutney that I had experienced, but maybe with a little Loreto twist. I was thinking that the apple combined with the mango and some nice spice, along with some caramelized onion for added sweet/savory combination, would deliver an amazing array of flavors and textures that will delight the taste buds. Looking in the pantry I have everything I need. It is always a blessing to have a nicely stocked pantry, ready at any minute to deliver ingredients for a creative cooking mind.
Without further ado, here it is Apple Mango Chutney!
So let’s get started. We have all the apples and nice ripe mangos we need, and the spices I have all prepared and ready to go. A combination of yellow curry, whole cloves, paprika, mustard powder and fresh some garlic minced and also in my eyes, you can’t leave out fresh ginger and lemon. For color, some red pepper and purple onion and of course that wonderful happy yellow gold color of the mango do the trick. One thing I wanted to mention was how to know if the mango is ripe enough. I usually smell the stem and watch for that sweet spicy aroma. Also, I press my fingers into it gently. If the indentation comes back slowly it is good, if it stays indented, too ripe. I want this chutney to have a nice texture with the mango holding for just a little bit. The color may be an indication also having hues of yellow, red and green.
The first step is to caramelize those onions. I use olive oil and a pat of butter to get started, then I add a bit of water to steam them after the sauteing process has begun. I usually keep the heat low and I also season with salt, pepper, paprika, and a pinch of sugar, just because, lol. The next steps are to add the fruit and veggies and let that render a bit. In go the spices and at this point I add a few drops of sesame oil, and also some juice or water whatever you prefer. Not too much as you don’t want to make a soup. Just keep an eye on this chutney and keep the heat on low. I also added a bay leaf and some lime leaves to spike the flavors even more. The aroma is amazing. It is making me smile, knowing I may be on to something here! A little taste to see where the seasoning is and my inner self says “maybe some coriander”, and so it is, and in it goes.
I love the texture, there is a nice balance of jammy goodness, combined with some nice chunks of mango and those sweet morsels of apple beautifully caramelized. I love the way the sauteed onion wraps itself all around the apples and mango showing a little flavor love.
I taste it again and I am very pleased, a nice balance of salt and sweetness. The spices beautifully subtle giving room for the apples and mango to shine. The red onion offers a luxuriously soft velvety savory sweet touch to the chutney and the juices have thickened making an almost jam consistency evident in the mix. At the end, I sprinkled in some fresh chopped green onion. I wanted to have a fresh spark of flavor to start the taste buds going and have them ready for the exciting pops of flavor that will be coming down the pipe. I sterilized the jars in a nice warm oven, then place the hot chutney inside and sealed the jars quickly. There will be no need to boil the jars. The heat will seal the lids and you may hear a popping sound coming from the top. That is a good sign and means your work is done!
This Apple Mango Chutney is a perfect condiment for fish or seafood. Even better with a pork loin, or some nicely braised chicken. We brought some to our friends Lilian and Dan who happen also to be fellow food bloggers from Beyond Umami. They had prepared a lovely moist pork loin. Simply seasoned with salt and pepper to highlight the flavor of the pork. It was amazing and with the chutney a true marriage of incredible things, and beautiful people.
If you are overstocked from the fruit harvest, think about this Apple Mango Chutney, it may be the perfect solution you are looking for.
Song of the day: “Running Away” by Royal Foundry
P.S. We had the extreme pleasure to see this band live last night at The Needle Vinyl Tavern, here in Edmonton. Loved their energy, songs and stage presence and are so proud of this local group and what they are doing! Nice to see local talent making the charts!Print
- 2 medium mangoes, peeled, cored and diced
- 14 small homegrown apples (or 4–5 large honeycrisp apples) peeled cored and diced then tossed with some lemon juice
- 1 medium purple onion, sliced
- 2 cloves garlic, minced
- 1 Tbsp freshly grated ginger
- 1/2 tsp turmeric
- 1 tsp yellow curry
- 1/2 tsp mustard powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp whole cloves
- Dash paprika
- Dash white pepper
- Pinch sugar for onions
- 1 Tbsp brown sugar
- 1 bay leaf
- 1 tsp lemongrass
- 1 tsp freshly ground coriander
- 2 lime leaves
- 1 Tbsp apple cider vinegar
- 1/4 cup vegetable stock
- 3 Tbsp olive oil
- 1 Tbsp butter
- Few drops of sesame oil
- 2 green onions chopped for finishing
- 10 x 3-ounce jars and sealable lids
- While chutney is cooking place jars and lids in a 225° F oven for about 20 minutes.
- In a medium pot drizzle in olive oil and place a pat of butter in.
- Drop in onions and saute for a few minutes.
- Season with salt, pepper, paprika, and sugar.
- Add a couple tablespoons of water to steam the onion a bit.
- Saute for an additional 2-3 minutes or until soft and transluscent.
- Throw in apples and mango.
- Add in garlic, ginger, turmeric, curry, mustard powder, cinnamon, nutmeg, whole cloves, sugar, bay leaf, lime leaves, lemon grass, coriander, mix well and finally pour in vegetable stock and apple cider vinegar.
- Toss in brown sugar and mix well.
- Cover slightly and cook on low heat for about 20 minutes,
- When done, finish with some sesame oil and fresh green onion, chopped.
- Take jars out of the oven and fill with chutney mixture.
- Seal jars with lids tightly and let cool.
- Ready to store.
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