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What does the word chutney evoke you? In my mind, chutney is totally attached to my father. He loves to cook and is always very creative in the kitchen. And he loves grocery shopping. You can definitively tell I’m his daughter. My father and I are the only persons I know who love going to the grocery store. We love spending hours scanning the shelves, compare different products, try out new things. Well, at least in theory, when we have time. And as far as I’m concerned, this isn’t often the case.
Chutney? Right. So I discovered chutney when I was a kid. My father made us some one day and I remember thinking it was delicious and elegant (that wasn’t probably my exact words, but you get the idea). I don’t know exactly what kind of chutney it was but still, I remember the taste. It was only recently though that I started making my own, starting with this fig chutney. In France, we eat some especially for Christmas, as a spread with foie gras (basically it’s a goose or duck liver pâté, but truth is, it’s so much more that a simple pâté…! and definitively not as disgusting as it sounds). Anyway, I love chutneys because they’re sweet and loaded with spices like cloves, nutmeg and…cinnamon. Bingo! This mango apple chutney is an adapted version of my fig chutney recipe. I think it’s pretty good because Solal ate it by the spoonful. Wanna try for yourself?
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Cal: 47.58 - Protein: 0.28g - Fat: 0.14g - Carbs: 11.7g - Fiber: 0.64g - Sugars: 10.8g
WW Old Points: 1 pt - Points+: 1 pt
Ingredients
- 1/2 cup white wine vinegar
- 1/2 cup brown sugar
- 2 cups fresh mango, peeled and cubed (about 2 small mangoes)
- 1 small apple, peeled and cubed
- 1/3 cup white onion, chopped
- 1/4 tsp salt
- 1/8 tsp sriracha hot sauce
- 1/2 tsp ground ginger
- 1/4 tsp ground clove
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 star anise
Directions
- In a saucepan, melt sugar with vinegar. Add mango, apple, onion, salt, sriracha and spices (ginger, clove, nutmeg, cinnamon and anise).
- Bring to a boil, then reduce to low heat and cook for about 45, stirring frequently, until chutney has thickened.
- Remove from heat and pour into mason jars. You can serve it immediately or store it in the fridge for weeks for later use.
Notes
This chutney is more on the runny side. If you like it thicker, reduce vinegar.
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Coucou,
Tu es sûre que la 1ère fois que tu en a mangé c’était avec papa et non avec Chantal ?? Pour moi, la chutney est carrément associée à elle… En tout cas, c’est grâce à elle que je l’aie découverte. Et finalement, je n’aime pas trop… 
Après avoir lu ton texte, il fallait que je soulève un point !!
En tout cas, très jolies photos
Des bisous
Ah bah ça y est finalement tu as trouvé les commentaires!
Bisous
Oui, certaine, je me souviens très bien, c’était dans la cuisine des ursulines. Je pense que ma mère a découvert le chutney aussi à ce moment là et peut être que du coup elle en a refait par la suite. En tout cas, je n’ai aucun souvenir de chutney avec elle. C’est marrant comme nos souvenirs peuvent être totalement différents..!
Merci pour les photos
I love all chutneys, but mango is definitely my favorite. I’ve never made it myself though, so I’m putting this on my To Make Soon list!
Great I’m excited! Let me know when you make it