Makes about 2 cups
Active Time: 40 minutes
Total Time: 40 minutes
The sweet and tangy combination of mango and apple, studded with ginger is terrific in a chutney. Serve this one either chunky or smooth.
3 apples, about 1¼ pounds
1 cup diced mango
¾ cup sliced onion
1 tablespoon finely chopped ginger
½ cup plus 2 tablespoons granulated sugar
⅓ cup white wine vinegar
Cilantro leaves, optional
Put everything in a medium saucepan and stir together. Set over medium-high heat. Cook, stirring often, reducing the heat as needed until the fruit begins to break down and the liquid has exuded, about 10 minutes.
Lower the heat to medium-low to keep the liquid at a simmer. Continue to cook, stirring often, until the mixture has thickened and is very soft, 15 to 20 minutes more.
The chutney can be left chunky or blended to be smooth. To blend, remove from the heat. Blend with an immersion blender or transfer to a high-powered blender. You might need to add a small amount of water to help with the blending.
Garnish with cilantro leaves if you like.