Tropical Mango-Apple Fusion Chutney
This Tropical Mango-Apple Fusion Chutney is a vibrant and versatile condiment that elevates your meals to new heights. Bursting with the sweetness of ripe mangoes and the crispness of apples, this chutney is infused with a blend of spices that brings warmth and depth to any dish. It pairs beautifully with a variety of proteins including curries, chicken, pork, lamb, and game. For an exquisite appetizer, serve it alongside cream cheese and crackers or over a warmed wheel of brie cheese. Its delightful combination of flavors makes it perfect for marinades, salads, and dressings. This chutney not only enhances your dining experience but also adds a creative flair to your culinary endeavors.
6
Servings
N/A
Calories
13
Ingredients
Ingredients
apples
2 (peeled, cored, and chopped)
mangoes
3 large (peeled and chopped)
sweet red pepper
1/2 medium (chopped)
sugar
1 1/2 cups (none)
onion
1 cup (finely chopped)
golden raisins
1/2 cup (none)
white vinegar
1/2 cup (none)
gingerroot
1/4 cup (peeled and grated)
lemon juice
1 tablespoon (none)
curry powder
2 teaspoons (none)
nutmeg
1/2 teaspoon (none)
cinnamon
1/2 teaspoon (none)
salt
1/2 teaspoon (none)
Instructions
1
In a large saucepan, combine peeled and chopped apples, mangoes, sweet red pepper, sugar, finely chopped onion, golden raisins, white vinegar, and grated gingerroot.
2
Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let it boil gently, uncovered, for about 20 minutes. Stir occasionally until the fruit is tender and the mixture thickens.
3
After 20 minutes, add lemon juice, curry powder, nutmeg, cinnamon, and salt to the saucepan. Allow to boil gently for an additional 5 minutes, stirring occasionally.
4
While the chutney is simmering, prepare canning jars by washing them in hot soapy water and rinsing well. Keep the jars warm until ready to fill.
5
Remove hot jars from the canner carefully. Using a ladle, fill each jar with the chutney, leaving about 1/2 inch of space at the top.
6
Wipe the rims of the jars with a clean cloth to ensure a good seal. Place the lids on the jars and screw on the bands until they are fingertip-tight.
7
Process the jars in a boiling water bath for 10 minutes for half-pint jars and 15 minutes for pint jars. After processing, allow the jars to cool completely on a wire rack before storing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary fruits in this chutney?
The primary fruits used are 2 peeled and chopped apples and 3 large peeled and chopped mangoes.
How much sugar is required for the Tropical Mango-Apple Fusion Chutney?
The recipe calls for 1 1/2 cups of sugar.
What kind of onion should I use and how should it be prepared?
You should use 1 cup of finely chopped onion.
Is there ginger in this recipe?
Yes, the recipe requires 1/4 cup of peeled and grated gingerroot.
What type of vinegar is used for the chutney?
White vinegar is used in this recipe, specifically 1/2 cup.
Are there any dried fruits in the ingredients?
Yes, the recipe includes 1/2 cup of golden raisins.
What kind of pepper is added to the mixture?
1/2 medium sweet red pepper, chopped, is added for color and flavor.
Which warm spices are included in the recipe?
The chutney is seasoned with curry powder, nutmeg, cinnamon, and salt.
When do I add the lemon juice and spices?
Lemon juice and spices are added after the fruit mixture has boiled gently for 20 minutes.
How long does the chutney boil initially?
The initial mixture of fruit, sugar, onion, raisins, vinegar, and ginger boils for 20 minutes.
How long is the final boiling period after adding spices?
After adding the spices and lemon juice, the mixture boils gently for an additional 5 minutes.
What proteins pair well with this chutney?
It pairs beautifully with curries, chicken, pork, lamb, and game.
How can I serve this as an appetizer?
Serve it alongside cream cheese and crackers or over a warmed wheel of brie cheese.
Can this chutney be used in salads?
Yes, it is excellent for adding flavor to marinades, salads, and dressings.
How should the canning jars be prepared?
Wash the jars in hot soapy water, rinse well, and keep them warm until they are ready to be filled.
How much headspace should be left in the jars?
You should leave about 1/2 inch of space at the top of each jar when filling.
What is the processing time for half-pint jars?
Half-pint jars should be processed in a boiling water bath for 10 minutes.
What is the processing time for pint jars?
Pint jars should be processed in a boiling water bath for 15 minutes.
How do I ensure the jars seal correctly?
Wipe the rims with a clean cloth before placing the lids and screwing the bands until fingertip-tight.
Where should the jars be cooled after processing?
The jars should cool completely on a wire rack before they are moved for storage.
How many servings does this recipe yield?
The recipe is calculated for 6 servings.
Do I need to peel the apples?
Yes, the apples should be peeled, cored, and chopped.
Is the gingerroot used whole or grated?
The gingerroot should be peeled and grated before being added to the saucepan.
What is the heat setting for the initial boil?
Start by bringing the mixture to a boil over high heat, then reduce to medium-low.
How much curry powder is needed?
The recipe calls for 2 teaspoons of curry powder.
How much nutmeg and cinnamon should I add?
Add 1/2 teaspoon of nutmeg and 1/2 teaspoon of cinnamon.
What color are the raisins used in this recipe?
The recipe specifies golden raisins.
Does this recipe include salt?
Yes, 1/2 teaspoon of salt is included in the seasoning.
Is the fruit mixture covered or uncovered while boiling?
The fruit mixture should boil gently uncovered for 20 minutes.
What tools are recommended for filling the jars?
Using a ladle is recommended to fill the hot jars with the chutney mixture.