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)

jaygar's picture

If anyone has trouble getting their chutney to set add juice of
a lemon, the pecin in the lemon will help it set

clumsmum's picture

Sensational, gave this as part of a homemade hamper last year and it tastes amazing and has been requested again this year. Have made 3 batches now, it does take much longer to reduce than the recipe states so allow extra time. I find that it is easier to use unripened mangoes for this recipe as they are easier to handle,it also gives a chunkier consistency. I will endeavour to ensure I always have a jar spare, not an easy task as it is so good it lasts no time at all!
As per other chutneys I make, I recommend using within a year, refrigerate after opening and use within 2 months. It won't last that long anyway :-)

julieday233's picture

I want to make this soon,and also wanted to know exactly how to use the cardamom pods.

amanda1982's picture

Do you just used the seeds (and discard the shells) of the cardamom pods? I imagine they'd be hard if left whole in the chutney

joannasimpson's picture

I'd agree. Too much water and probably a little too much vinegar. Mine wasn't too runny but have turned it up to reduce but I don't want the fruit to go too mushy. The apples don't need the 10 mins of cooking alone at the beginning in my opinion but it looks and tastes great so I'd cook it again. Just need to see how it tastes. I would also say it will keep for a long time in sterilized unopened jars.

aneville's picture

I found the recipe in an old magazine so unfortunately only read the comments after making it. I agree it tastes good but it took ages to reduce - in fact at midnight I just gave up ( after 1hr 30mins). I wondered if the Bramley apples were too sweet - not enough pectin? I imagine a wider pan would have helped. And by the time it reduced it had also lost its chunkiness, but two of the mangos were very ripe to start with, so firmer fruit next time. A little more detail for novice chutney cooks please!

bestbritishfood's picture

Chutney is seriously hard to come by in the USA - only import stores sell it. Then again, the cheese here for eating chutney with is not great either. I shall have to make some chutney soon. I'm not sure it will be mango chutney though - when I have a mango it's just too tempting to eat it! Nothing beats a good chutney, even though most Americans have not acquired the taste for it.

missdemina78's picture

This chutney is amazing !! If you steralise your jars properly it should keep upto a year unopened.. once opened keep in the fridge and it will last for ages.. its so nice though it wont be in there for long !!
It took me a while to reduce but was well worth it !!

missdemina78's picture

This chutney is amazing !! If you steralise your jars properly it should keep upto a year unopened.. once opened keep in the fridge and it will last for ages.. its so nice though it wont be in there for long !!
It took me a while to reduce but was well worth it !!

donahilaria's picture

Lovely chutney, but I doubled the amount of spices and ginger and used three red chillies (deseeded) instead of one. Result? Fabulous!

beingme's picture

I made this chutney (my very first time at making chutney) yesterday, and the measurements were perfect! Having read a few of the comments before hand I decided to stick to the cooking times suggested but allowed more time for 'cooking' as opposed to 'simmering' and I'm SO proud of the results. I made four jars, and when first cooked (so when still hot) drizzled over my salmon and salad and it was perfectly delicious. Can't wait to share this with family and friends. 5* all the way!!!

bethocallaghan's picture

Just made this - think it is going to be good - but it is just maturing at the moment! Made 4 jars worth. Took an extra hour to reduce - though that might have been my fault as I had an extra 200ml of water as I didnt have a lid for my pan and I didn't want all the liquid to evaporate off.

danandkelbram7's picture

I will never buy mango chutney again!! In fact, there are so many fabulous chutney recipes I've tried from this web site that I don't think I'll ever buy any sort of chutney again!

bederudd's picture

Can you use deepfrozen mango's for this?

bederudd's picture

Can you use deepfrozen mango's for this?

tellybwmbas's picture

Fantastic recipe and very easy to do...I used a preserving pan and the timings were just right. I would use under-ripe mangoes next time, or even green ones, just to get a bit more "chunk"!!!, like my favorite commercial variety. Aldi are selling them at 29p each at the moment, so I'll be popping out to get some more......

gwenniep's picture

Easy to make, great as gifts very nice home made chutney

gourmetone's picture

This is great. My French friends loved it and have requested the recipe

satutatu's picture

I made this as a chutney novice and I was so impressed. I could hardly wait to open the first pot at Christmas and taste what I had given to family as a gift. So wonderfully fragrant and aromatic without being sickly - nice and sharp in contrast and totally in balance. Really fantastic recipe - can't wait to get a boxful of mangos again!


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