Apple Mango Chutney Recipe

Ingredients for Apple Mango Chutney

• Granny Smith Apples
• Mango
• 1/4 cup chopped red onion
• 1 tablespoon grated fresh ginger
• Orange Juice
• Lemon Juice
• Apple Cider Vinegar
• Light Brown Sugar
• Raisins
• Cayenne
• Cinnamon
• Nutmeg
• Sea Salt
• Thyme

How to Make Apple Mango Chutney

1. Peel, core, and dice 2 large apples (about 2 cups diced). Peel and dice 2 ripe mangoes (about 2 cups diced).
2. In a large pot or saucepan, combine the diced apples and mangoes with 1 cup of white vinegar, 1 cup of brown sugar, 1/2 cup of water, 1/4 cup chopped red onion, 1 tablespoon grated fresh ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon salt, and a pinch of cayenne pepper (optional).
3. Bring the mixture to a simmer over medium heat, then reduce the heat to low.
4. Cook gently, stirring frequently, for 45-60 minutes, or until the chutney has thickened and the apples are tender. The cooking time will depend on the juiciness of your fruit; you may need to cook longer if it's very juicy.
5. Remove from heat and let the chutney cool completely. The chutney will thicken further as it cools.
6. Transfer the chutney to sterilized jars. Store in the refrigerator for up to 2 weeks or freeze for longer storage.