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Fragrant mango & apple chutney

Fragrant mango & apple chutney

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(61 ratings)

Prep: 30 mins Cook: 1 hr, 30 mins

Easy

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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Ingredients

  • 3 1⁄4 large ripe mango, about 1kg/21⁄4lb
  • 2 tbsp 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

    Onion

    un-yun

    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

    Ginger

    jin-jer

    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 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 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

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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.

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Comments, questions and tips

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Comments (109)

boylesy's picture

Just made for 4th year in a row. Added 350mls of water as mango's really ripe. Doubled the 'uncovered' timings and left the seeds in the chilli as family enjoy a little bit of heat. Cracking chutney handed out as gifts yet again. Lovely with cold meats but especially good with strong cheese. 5 star for me.

Samaramezher's picture
5

I started making this chutney a few years ago but never get round to reviewing it. I make is as part of a Christmas hamper for all my relatives. Although the other items in the hamper change each year, the chutney is the one that stays. It has become a favourite with all our family, who look forward to receiving it and usually polish it off pretty quickly. It is great with cold meats and a winner on cheese on toast.

Having made this for a few years now I would say to make sure the mangoes are ripe and soft not hard. I don't deseed the chilli as I like it a little spicy. Also the boiling time is a lot longer than the recipe advises, but it is worth persevering. It will still be a little loose, but once cooled does thicken up. Lastly, when you try it hot, it will taste quite spicy, if you leave in the seeds or use an extra chilli, but again once cooled the heat comes out of it.

This is a 5 star recipe for me - voted so by friends and family.

hespie's picture

Very disappointed. I boiled the chutney for at least double the stated time and it still didn't get to the required consistency.
I ended up draining 500ml of liquid off and re-boiling with 150g of jam sugar, by which time there were no chunks of mango left, just mush although it tastes okay
I would recommend not adding any water as there is enough liquid in the fruit anyway but if you want a decent mango chutney recipe, go to Delia online, way better.

craggle58's picture

Like other comments I recommend doubling the final simmer time and increasing the apple content to make a chunkier chutney. A 'large deep saute pan' is frankly inadequate unless your frying pan is monumentally huge. Probably worth breaking out the maslin pan and scaling up the ingredients. I also added about 100g of pitted dates. Initial taste is pretty good but will have to wait a few weeks for final verdict.

bsbdesja's picture
5

Just made this, really delicious! Made five normal-sized (not large) jam jars of this, to keep and mature for Christmas presents. Had to stop myself eating it with oatcakes, it's so tasty!

jarrestr's picture

Have made this so often now and each time it tastes that little bit different. Excellent recipe and really easy.

saunderk's picture

Made this last night ready for xmas and have to say it tastes lovely. I did pop in a bit extra spice and had to put in more apple as I did find it was too liquid so I would say put in half the amount of water with the apple. I used tinned mango to cut down on the cost too. Hope that helps!

satutatu's picture

Made this recipe this morning after receiving such rave reviews from all who tried it. I also doubled the amount of spices and left to simmer much longer. Be sure to stir -regularly- so as not to 'caramelise' the pan forever! It made quite a few jars - large and small for home and gifts. Kept for nearly a year in the cellar after very carefully sterilising the jars. An absolute favourite. Love love love!

LeBot_lynda's picture

I agree that the liquid quantities aren't correct unless you use I unripe mangoes and apples. You really don't need to cook the apples beforehand. Rather than speed up the process by boiling, which can burn the bottom of the pan, I added more fruit and sugar as I prefer a chunkier chutney. Also I took the cardamon pods out once cooked and discarded the shell. It's still not chunky enough for my liking so I'm glad I have time to make more before Xmas. Tastes delicious though!

Samaramezher's picture
5

Absolutely smashing and its become a yearly family favourite treat at Christmas that lasts almost through to the following year.

despinamina's picture

delicious although I would agree with most comments - it definitely needed to be cooked down more than it specifies

hattiepboyd's picture

I had some VERY ripe mangoes for this recipe, which meant that it was a very messy experience and the chutney doesn't look quite how I'd like it to. However this is a delicious recipe and a marvellous way to use windfalls and bargain mangoes.

lauraflo's picture

How long would this safely last in sealed jars (if I made in October to be given in December as an example) and would the jars need to be kept refrigerated for storage before they were opened?

lerryn's picture

Stores in a cool dark cupboard…under the stairs or spare wardrobe. The chutney will keep unopened for 12 months. (won't last that long in my house :))

kizmcg's picture
4

Made this as part of my Xmas presents and everyone was so impressed!

warriorprincess's picture
5

OMG made this at Christmas everyone loved it!!! It went so well with cold meats will definitely be making this again

hrgoddess's picture
5

Forgot to rate.

hrgoddess's picture
5

I am very happy with how this turned out. I also used frozen mango slices.

talsom33's picture
5

Very tasty chutney! It took me 40 minutes of simmering to get to the stage of pulpiness. I've used frozen mango slices - much easier than peeling the fresh ones!

annecolley's picture
5

I have probably made this about 10 times so far, and given away lots of pots to friends because it is so easy to make and so delicious. I look for special offers on mangos to make it more economical to make

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Questions (8)

ldupuy's picture

Hello,
I am new to making mango chutney & was wondering about the amount of mango: is it about 1kg of mango flesh or before taking out the stone & peeling them?
Thanks a lot for your help.

NTlil's picture

Hi, Has anyone tried this without the onion? I can't eat onions or garlic and am wondering if they are crucial in this recipe and chutney recipes in general as they all seem to include them?

goodfoodteam's picture

Hi there, thanks for your question, you can leave them out but it will lose a little of the flavour, the recipe will still work though. Why not use some finely chopped celery instead? Hope this helps.

finder's picture

Has anyone left out the ginger in this recipe? Or do those that has made it think its absence would take from the end product?

I generally make chutneys as gifts, but I'm not adverse to have some myself, however I find ginger is a very over powering ingredient to my palette so tend to avoid.

goodfoodteam's picture

Hi there, thanks for your question, ginger can be left out of the chutney and it will still have a lovely flavour.

Potters preserves's picture

I have cooked chutney for The Country Market for about 20 years or more. We have always had to keep the chutney for two months before selling it. I have been reading comments on Fragrant Mango and apple Chutney as it sounds lovely, but people seem to expect to eat it straight away. Is it right that it is best to keep for 2 months to mature?

goodfoodteam's picture

Hi there,

Yes, chutney definitely matures with age and leaving it for a couple of months can mellow any tartness from the vinegar. This one tastes good straight away but you can store it for up to 6 months in sterilised jars.

 

mariajackson21's picture

i would like to make this ahead of time, how long can it be stored/ how far in advance could this be made.

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