Fragrant mango & apple chutney
See this recipe step by step

Fragrant mango & apple chutney

The perfect gift or an essential Boxing Day condiment. You won't want your turkey leftovers to ever run out while this is in the fridge

Difficulty and servings

Easy

Makes 4 x 500ml jars

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr 30 mins

Vegetarian

Vegetarian

Method

  1. Cut each mango in half down the sides of the flat stone that runs through the centre of the fruit, so that you end up with 2 fleshy halves. Now take each mango half and cut into the flesh, making quite chunky diagonal pieces - take care not to cut through the skin. Turn each half inside out, then slice away the chunks of mango that stand proud from the skin. Cut the flesh from around the stones, trim off the skin and chop the flesh.
  2. Heat the oil in a large, deep sauté pan, add the onion and fry for a few mins until starting to soften. Stir in the ginger and cook, stirring frequently, for about 8-10 mins until the onion is golden. Stir in all of the spices, except the turmeric, and fry until toasted.
  3. Stir in the turmeric, add the apple and pour in 500ml water, then cover the pan and cook for 10 mins. Stir in the mango and chilli, then cover and cook for 20 mins more until the apple is pulpy and the mango is tender.
  4. Pour in the vinegar, stir in the sugar and salt, then leave to simmer uncovered for 30 mins, stirring frequently (especially towards the end of the cooking time so that it doesn't stick) until the mixture is pulpy rather than watery. Spoon into sterilised jars.
Try

OUR DOWNLOADABLE LABELS

Download our printable preserves labels - perfect for writing cook's notes and gift messages. You can find them here.

SARA SAYS...

Homemade chutney makes a lovely gift for a friend, but for me it is also an essential part of Boxing Day to serve with cold turkey and ham. Whenever I see mangoes being sold off cheaply, I snap them up to make into chutney, and I think this is my very best version yet. Cooking apples, like Bramleys, form a lovely pulpy base to the chutney while not overpowering the flavour of the mango. The result is heady with fresh ginger and aromatic spices - delicious.

Per tablespoon

17 kcalories, protein 0g, carbohydrate 4g, fat 0 g, saturated fat 0g, fibre 0g, sugar 4g, salt 0 g

Recipe from Good Food magazine, November 2007.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 1-20

  • Binder photo jo

    14 November 2007

    jo commented on this recipe

    can you tell me how long you can keep the chutney?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jean Clark

    16 November 2007

    Jean Clark commented on this recipe

    I would also like to know how long it keeps unopened and opened

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo tasty scran

    16 November 2007

    tasty scran rated and commented on this recipe

    5 stars

    really nice sweet chutney.reckon it goes better with cold meat than cheeses. the mangos i used were very ripe so mine was more of a puree texture. if i made it again i'd buy firmer fruit for a chunky finish. lovely...

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Pellet

    25 November 2007

    Pellet rated and commented on this recipe

    4 stars

    Fine, but is the 500ml of water correct, or should it be 50ml? I found it took a long time to reduce to a puree.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo DORRENE

    26 November 2007

    DORRENE commented on this recipe

    I followed the recipe religously and it hasn't set properly> I simmered for one and a half hours then gave up and put into jars. The consistency is not firm enough. Is there anything I can do now to remedy it? It tastes fantastic though

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo NickyMort

    28 November 2007

    NickyMort rated and commented on this recipe

    4 stars

    I made this last night and have to agree that I think the water quantities must be a bit wrong. Having simmered for 1 and a half hours I gave up and boiled it for 20 mins and it looked right. Tastes great though so worth the time (just!)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Margaret

    04 December 2007

    Margaret rated and commented on this recipe

    5 stars

    I didn't have a problem with the recipe. It turned out to be a beautiful sweet chutney, better than anything you can buy. Everyone who tasts it wants me to make some for them! I will definitely be making some more. Delicious.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo beckychops

    04 December 2007

    beckychops commented on this recipe

    When I started adding the water, I have to admit I never thought it would reduce down in that short time - but it did! Really yummy recipe, but mine only made two 550ml jars! tasty though!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo emma

    05 December 2007

    emma commented on this recipe

    how long does it keep for, i cant see any answer when people have commented above.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mya

    08 December 2007

    Mya commented on this recipe

    i'm also dying to know how long i can keep it--- opened AND unopened... PLEASE help!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Tina binder

    19 December 2007

    Tina binder rated and commented on this recipe

    5 stars

    I love Chutney. My husband will love this one. This is a5 star. Thanks

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo petalmoore

    20 December 2007

    petalmoore rated and commented on this recipe

    5 stars

    Wonderful flavour and texture ... eventually! Like others I found it took far longer than expected to reduce the mixture after adding the 500ml water - three hours, in fact. I wonder if it makes a difference how wide a pan you use. Mine was 20cm and quite a deep casserole shape - maybe a wider pan, such as a preserving pan gives quicker results. I agree boiling rather than simmering would have shortened the cooking time, but when I tried this, the results were volcanic. so it was back to the gentle simmer sharpish, before all the chutney ended up on the hob! This was the first time I'd made chutney so I didn't know what to expect, but I have other chutney recipes which warn you to allow hours rather than minutes for simmering, so I think my experience is probably par for the course. And my husband likes it too- the first time he's ever found a chutney he will even consider.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Barry T

    29 December 2007

    Barry T rated and commented on this recipe

    5 stars

    I found I had to simmer it for longer to get the required consistency but the result was well worth the wait. Like one or two others I'd like to know how long it keeps.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Maureen

    04 January 2008

    Maureen commented on this recipe

    I do not know why this is rated as 5 stars ... there are so many unanswered questions.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Robinson Towers

    15 January 2008

    Robinson Towers rated and commented on this recipe

    5 stars

    Its rated 5 stars as it tastes wonderful ! It might take ages to reduce the chutney down ( about 2 hours !) but its well worth it in the end. Just make sure you have the time !

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Roy Hill

    29 February 2008

    Roy Hill commented on this recipe

    Has any noticed that there are no quantities given for the spices.Are we supposed to guess? I've decided to use a teaspoonful of each to see what happens.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo bevmurray

    05 March 2008

    bevmurray commented on this recipe

    I just found the original recipe from the magazine and the quantities are 1/2 tsp cumin seeds, coriander seeds and ground tumeric and 1/4 tsp black onion seeds. I live in Florida and at the moment we can get 10 mangoes for $1 so I am definitely trying this recipe out!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo BARBARA

    09 April 2008

    BARBARA rated and commented on this recipe

    5 stars

    Will definately make again. Next time i am going to use a larger saucepan and see if that does, as someone suggested, make a difference to the timing as my first attempt seemed to take forever. Well worth it though as flavour and consistancy was fantastic.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo jillie100

    12 April 2008

    jillie100 commented on this recipe

    Very good, well-balanced chutney with a lot more flavour of the fruit than the shop-bought varieties! As to the question of it keeping: I made mine a couple of weeks before Christmas and potted it into jam jars - I was scrupulous about sterilizing both the jars and the lids, however. I opened a jar today, and it is keeping perfectly just stored in the larder (once it is open I keep it in the fridge). In fact, I would say the flavour is even better after a few months!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Sue

    13 April 2008

    Sue commented on this recipe

    Having used a few different recipes for mango chutney this is by far and away the most popular with the family (who have returned all the jars and are clamouring for more). An exellent recipe :-)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Makes 4 x 500ml jars

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr 30 mins

Vegetarian

Vegetarian

Sweet and lightly spiced

Ingredients

  • 3 1⁄4 large ripe mangoes , about 1kg/21⁄4lb
  • 2 tbsp sunflower oil
  • 2 onions , halved and thinly sliced
  • thumb-sized piece fresh root ginger , peeled and cut into thin shreds
  • 10 green cardamom pods
  • 1 cinnamon stick
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds , lightly crushed
  • ¼ tsp black onion seeds (Nigella or Kalonji are good)
  • ½ tsp ground turmeric
  • 2 Bramley apples , about 500g/1lb 2oz, peeled, cored and chopped
  • 1 large red chilli , deseeded and finely sliced
  • 375ml white wine vinegar
  • 400g golden caster sugar
  • 1 tsp salt
Print this recipe
Add to your binder

Per tablespoon

17 kcalories, protein 0g, carbohydrate 4g, fat 0 g, saturated fat 0g, fibre 0g, sugar 4g, salt 0 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close