Best 4 Apple Mango Chutney Recipes

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**Apple Mango Chutney: A Culinary Journey of Sweetness, Tanginess, and Versatility**

Embark on a culinary adventure with our tantalizing Apple Mango Chutney, a delightful blend of sweet, tangy, and subtly spicy flavors. Crafted with a harmonious balance of fresh apples, ripe mangoes, aromatic spices, and a hint of heat, this chutney is a versatile condiment that elevates the ordinary to the extraordinary. Whether you're a seasoned cook or a novice in the kitchen, our collection of Apple Mango Chutney recipes offers something for every palate and skill level. From traditional Indian-style chutneys to contemporary fusion creations, our recipes promise to transform your meals into culinary masterpieces. Prepare to tantalize your taste buds and create memories that linger long after the last bite.

Check out the recipes below so you can choose the best recipe for yourself!

MANGO-APPLE CHUTNEY



Mango-Apple Chutney image

This very flexible chutney goes well with curries, chicken, pork, lamb, and game. Serve it with cream cheese and crackers...over a warmed wheel of brie cheese...in marinades, salads and dressings. The possibilities are endless.

Provided by Abby Girl

Categories     Mango

Time 1h25m

Yield 6 pint jars

Number Of Ingredients 13

2 apples, peeled, cored, and chopped (or peaches)
3 large mangoes, peeled and chopped
1/2 medium sweet red pepper, chopped
1 1/2 cups sugar
1 cup onion, finely chopped
1/2 cup golden raisin
1/2 cup white vinegar
1/4 cup gingerroot, peeled and grated
1 tablespoon lemon juice
2 teaspoons curry powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt

Steps:

  • Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.
  • Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
  • Remove hot jars from canner and ladle chutney into jars to within 1/2 inch of rim . Process 10 minutes for half-pint jars and 15 minutes for pint jars.

INSTANT POT® APPLE MANGO CHUTNEY



Instant Pot® Apple Mango Chutney image

Try this tasty and colorful vegan apple mango chutney, seasoned with cinnamon, cardamom, and chili. It's just so simple and easy to make in your Instant Pot®!

Provided by Fioa

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 55m

Yield 8

Number Of Ingredients 13

4 cups mango - peeled, seeded and diced
2 cups apples - peeled, cored and chopped
1 ¼ cups white sugar
1 cup cider vinegar
1 (1 inch) piece fresh ginger root, minced
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon chili flakes
1 teaspoon cinnamon
4 green cardamom pods
4 whole cloves
½ teaspoon ground black pepper
1 bay leaf

Steps:

  • Combine mango, apples, sugar, vinegar, ginger, sea salt, paprika, chili flakes, cinnamon, cardamom, cloves, pepper, and bay leaf in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function; cook until chutney has thickened, about 10 minutes.
  • Let cool completely before storing in sterilized jars.

Nutrition Facts : Calories 149.9 calories, Carbohydrate 37.2 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.3 g, Sodium 223.8 mg, Sugar 34.6 g

APPLE MANGO CHUTNEY



Apple Mango Chutney image

Make and share this Apple Mango Chutney recipe from Food.com.

Provided by Kyle Bessemer

Categories     Chutneys

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 Granny Smith apples (peeled and cut into 1/4 inch chunks)
1 can sliced mango (drain the juice or syrup, cut into 1/2 inch chunks)
1/4 cup chopped red onion
2 teaspoons chopped ginger
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
6 tablespoons light brown sugar
1/4 cup raisins
1/8 teaspoon cayenne
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon sea salt
1/8 teaspoon thyme

Steps:

  • Add all of the ingredients to a pot and cook under low to medium heat (keep a slight simmer) for up to 1 hour or until apples are tender, stirring frequently.

ALOO PIE WITH APPLE-MANGO CHUTNEY



Aloo Pie with Apple-Mango Chutney image

Provided by Food Network

Time 1h40m

Yield 8 pies; 4 servings of 2 pies each

Number Of Ingredients 23

2 firm ripe mangoes, peeled and diced
1 Golden Delicious apple, peeled and diced
1/4 cup packed light brown sugar
1 tablespoon fresh peeled and thinly sliced ginger
1/2 teaspoon minced hot chile pepper, such as serrano
1/4 cup apple cider vinegar
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
3 large or 4 medium red skin potatoes (about 1 pound), peeled and diced
1/2 sweet onion, finely chopped
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 clove garlic, minced
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 1/2 cups vegetable broth
1/2 pound peeled and deveined jumbo shrimp (11 to 15 count), chopped
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon Madras curry powder
Kosher salt
3/4 cups water
4 cups of canola oil, for frying

Steps:

  • For the chutney: Place the mangoes, apple, brown sugar, ginger, and hot pepper in a food processor and pulse until the mixture is chunky and well combined. Transfer to a medium saucepot and bring to a simmer over medium-high heat. Add the vinegar, season to taste with salt and pepper, and continue to simmer until the fruit is tender and the vinegar has mellowed slightly, stirring occasionally to prevent sticking. Remove from the heat and set aside. Serve warm or at room temperature.
  • For the pie filling: In a large skillet, heat the vegetable oil over medium-high heat. Add the potato, onion, pepper, celery, and garlic and cook until softened, about 6 minutes. Add the cumin, salt, and pepper. Mix well to ensure that all the vegetables are seasoned. Once the potatoes start to brown, add the vegetable broth, bring to a boil then reduce heat to simmer. Once the liquid begins to reduce add the shrimp and cover skillet. Remove the cover once all the liquid has been absorbed, about 25 minutes. Remove from the heat and allow to cool to room temperature.
  • For the dough: In a large mixing bowl, combine the flour, baking powder, curry powder, and 1/2 teaspoon salt. Slowly add the water until the dough is well formed and soft but not sticky (you may not use all the water). Knead for 2 minutes on a lightly floured surface and then place in a large bowl to rest for at least 15 minutes. Cover the bowl with a moist cloth or flip the bowl over on a clean prep surface and let sit until ready to use.
  • Heat the oil in a pot to 360 degrees F. Divide the dough into 8 balls. Flatten into 4-inch circles and place a heaping spoonful of mixture in the center, taking care not to overfill. Wet one edge with water, fold over and seal by pinching the edges with fingers or floured fork. Gently add each pie into the hot oil and fry on both sides until golden brown, 3 to 5 minutes. Drain on brown paper or paper towels.
  • Serve the pies with the apple-mango chutney.

Tips:

  • Select ripe fruits: Use ripe apples and mangoes for the best flavor and texture.
  • Chop the fruits evenly: Cut the fruits into uniform pieces to ensure even cooking.
  • Use a heavy-bottomed pot: A heavy-bottomed pot will help distribute heat evenly and prevent scorching.
  • Cook the chutney over medium heat: Medium heat will allow the chutney to thicken and develop its flavors without burning.
  • Stir the chutney frequently: Stirring the chutney regularly will prevent it from sticking to the pot and burning.
  • Add spices and seasonings gradually: Start with a small amount of spices and seasonings and adjust to taste. You can always add more, but it's difficult to remove them if you add too much.
  • Let the chutney cool before serving: Allow the chutney to cool slightly before serving to let the flavors meld together.

Conclusion:

Apple mango chutney is a versatile condiment that can be enjoyed in various ways. It's perfect for serving with grilled meats, fish, or vegetables. It can also be used as a dipping sauce for samosas, pakoras, or other appetizers. With a sweet, tangy, and slightly spicy flavor, apple mango chutney adds a burst of flavor to any dish. Remember to experiment with different combinations of fruits, spices, and seasonings to create your unique chutney. Whether you're a seasoned cook or just starting, making apple mango chutney is definitely worth a try!

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