Fragrant mango & apple chutney

Fragrant mango & apple chutney

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(61 ratings)

Prep: 30 mins Cook: 1 hr, 30 mins


Makes 4 x 500ml jars
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

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per tablespoon

  • kcal17
  • fat0g
  • saturates0g
  • carbs4g
  • sugars4g
  • fibre0g
  • protein0g
  • salt0g
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  • 3 1⁄4 large ripe mango, about 1kg/21⁄4lb
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 onion, halved and thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • thumb-sized piece fresh root ginger, peeled and cut into thin shreds



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 10 green cardamom pod
  • 1 cinnamon stick
  • ½ tsp cumin seed
  • ½ tsp coriander seed, lightly crushed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • ¼ tsp black onion seeds (Nigella or Kalonji are good)
  • ½ tsp ground turmeric
  • 2 Bramley apple, about 500g/1lb 2oz, peeled, cored and chopped
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 1 large red chilli, deseeded and finely sliced
  • 375ml white wine vinegar
  • 400g golden caster sugar
  • 1 tsp salt


  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.

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Comments (109)

olgaowen's picture

Hi, Helen, I have used whole cardamom pods every time, they expand a lot during cooking and I quite like to chew on them.. The seeds remain quite hard, so this way you get all the flavour and can remove them easily after cooking.
To Rosie Thomas: Black onion sed also go under names of Nigella and Kalonji, I usually get them at Waitrose. Hope this helps.

rainbowrosebuds's picture

easy to make and tastes lovely. didn't reduce down to the required consistency due to time restraints but it thickened up once stored in fridge. left out the onion seeds as i couldn't find them.

caroltt's picture

I can get all my spices from our many asian food shops here in Stoke on trent. They are cheaper than supermarkets and also have cheaper exotic fruits so great for recipes like this.
I will be trying this later

rosieteee's picture

Can't find black onion seeds? Any suggestions?

hayesh999's picture

Could anyone please tell me if I just put the cardamon pods in whole? Thanks :)

chrisdwyer's picture

Forgot rating!

chrisdwyer's picture

Lovely stuff! I have adapted slightly and added sultanas and some dates to this, and it is well tasty, also added a teaspoon of wholegrain mustard. It takes about 3 hours to reduce down at a low heat, and gives a very tasty, slushy chutney. I chop it small to allow ease of having on small crackers with cheese. Excellent Xmas gift stuff, and will definately do more.

olgaowen's picture

I have made a fair few batches of this chutney- it is fantastic! Used frozen mango from Sainsburys a few times, and apple (jelly leftover) pulp on a few occasions. This made for different textures, and it was heavenly every time!!!

beez111's picture

Like many others, I found this took a lot longer to reduce down to the right consistency. I looked on another well known website and found a similar recipe with the same amount of liquid used, but it said to simmer for 3 hours! I also added a couple of handfuls of sultanas. Tastes wonderful.

annbishop's picture

To Roy Hill I suggest you read the recipe again as the spices measures are given!! This recipe was excellent and I cooked it exactly as stated and it was fine!! I wonder sometimes if people think that chutney should set like jam??? which it doesn't and that is why they are disappointed, just a thought . I am making my chutneys as gifts for Christmas, I make up small Hampers with chutneys, homemade crackers, shortbread and also chocolate fudge!! I am retired now and still want to give gifts but my income is reduced so this is great and made with love x

jarrestr's picture

Have made this chutney a lot and it tastes different every time. This time I used sour eating apples as cooking apples are not in season here. The mangoes I used were too ripe. As commented before I find the ingredient list very hit and miss. Would tend now to use unripe mangoes as they need to be cooked, mine didn't. Still it tastes good but like someone mentioned would like an update. Spent all morning making it and poduced two 500 ml jars.

cumeada's picture

Good Food - I suggest you note all the queries and please answer.
From my experience, there is too much liquid ? Either that or the cooking time is incorrect.

cumeada's picture

Good Food - I suggest you note all the queries and please answer.
From my experience, there is too much liquid ?

antoniabee's picture

Delicious chutney - just gets eaten too quickly! I also agree that the simmering time has to be increased.

emmapduk's picture

I made 1.5 times the recipe but kept the vinegar to 500 mls and produced 14 8oz jars after about 90 minutes of simmering in my trusty le creuset. I added a tiny bit of arrowroot to thicken things up at the end because I needed to go to bed! I used frozen mango, well defrosted beforehand and this worked perfectly well.

Today has been productive - a batch of blueberry jam with black pepper this morning and a batch of blackforest fruits jam this afternoon (blackberries, cherries and blackcurrants), all with frozen berries from last summer. Nice empty freezer ready for this year.

chefkate707's picture

Fantastic recipe, loved by the whole family, easy to make and goes well with cold meats and cheese!

jenclews's picture

After reading the comments, I used a wide pan, but it still took ages to cook down, much longer than the recipe states. Next time I make it I will use less liquid, as the long cooking broke up the mango too much. It is a lovely chutney, I won't be buying jars from the supermarket any more!

mbw1025's picture

This is the second time I've made this chutney. As a couple of other people said it was gorgeous but made only 2 and a bit of 500ml jar, which is okay as we don't eat tons of it anyway.
This time I've decided to put 3 dried apricots (chopped into approx. 1cm cubes) in and it added some fresh floral aroma. Absolutely everyone loved it with my chicken liver pâté!

pinkice's picture

I made this for the first time just before Christmas. It was absolutely gorgeous. I will definitely make it again, but I don't think I can wait until Christmas 2012.
I used 300mls of water, since 500mls seemed quite a lot.It cut down on the simmering time and the chutney was still fab. I love the taste of cardamom so instead of pods I used seeds.yummy. I won't be buying shop bought mango chutney again.

wendylou36's picture

First time making chutney, so was a real experiment. It has come out beautifully, fragrant and tastes delicious. I did find the following as per other people:
Took longer to reduce than stated, despite using a large wide pan
Ripe mangoes tend to make it more mushy, so if you want a chunkier chutney, use firmer and under ripe mangoes
Because it took so long to reduce down, quantity is not as much as stated
But despite this, I still rate it five stars, as these seem quite minor compared to how it comes out, absolutely delicious.


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