Fragrant mango & apple chutney

Fragrant mango & apple chutney

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(77 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 mangoes, about 1kg/ 2 1⁄4lb
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 onions, 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 pods
  • 1 cinnamon stick
  • ½ tsp cumin seed
  • ½ tsp coriander seed, lightly crushed
    Coriander seed

    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 apples, 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, questions and tips

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20th Jun, 2020
This was my first ever chutney. I reduced the initial water to 250mls, then had to add another 100mls as it was sticking a bit too much. I didn't have white wine vinegar so used apple cider vinegar, and I also used coriander flakes instead of seeds. I haven't been able to find nigella seeds anywhere, and read somewhere you can use caraway seeds instead, so used those. I followed instructions on Delia's website for sterilising and jarring them. I also didn't realise you're supposed to leave chutneys to mature for a few months before eating, so now I wait lol. Initial taste test was delicious though!
Paul Hopkinson's picture
Paul Hopkinson
22nd May, 2020
I haven't bothered making this recipe,once I read black onion seeds,Nigella or Kalonji are good,it put me off.I would have thought that the contributor of this recipe,would know that Kalonji and Nigella seeds are the same thing.
4th Dec, 2019
I have been meaning to try this recipe for ages; I got a box of mangos at a good price so gave it a go - fabulous. I followed advice below and only added half the water; next time I would reduce the liquid even more. It did take quite a while to reduce. I added whole cloves and whole black peppercorns, and next time will add another red chilli or a few chilli flakes. My only regret is that it didn't make more; I made four jars for gifts and a half a jar for me to try; I am going to have to keep one of the full jars for myself as it is so delicious, or make some more before Christmas!
1st Dec, 2019
Very disappointed in this recipe. As other reviewers have pointed out 500ml is far too much water and leaves it watery at the end after all the effort of making this. It would be good to alter the recipe to reduce the water needed. Also there is no advice on whether you put the chutney into jars hot or warm or any information about this part of the process. Recipe just feels incomplete and inaccurate-a shame.
28th Apr, 2018
Really delicious - one to make when you find some nice ripe cheap mangoes. I added a bit of garlic. Use your judgement with the water. And as another reviewer has mentioned don't be too alarmed if it tastes really spicy at first - it will mellow!
22nd Mar, 2018
Love this recipe. Easy to make and delicious. Makes a great gift too.
15th Jan, 2017
This is my first time of making this and there is way too much water! It's already been cooking for 50 minutes and still way too runny. At least I'll know for next time :/
boylesy's picture
1st Dec, 2015
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.
24th Nov, 2015
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.
18th Oct, 2015
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.


tarzan's girlfriend
7th Aug, 2019
Should you crush the cardamom pods or leave them whole ? Thank you.
goodfoodteam's picture
9th Aug, 2019
Thanks for your question. You can leave the cardamom pods whole for this recipe.
Becky Gray's picture
Becky Gray
4th Dec, 2018
Just wondering how long this chutney keeps for? Would I be safe to make some now in time for Christmas? Also, how should I store it? Thanks!
goodfoodteam's picture
6th Dec, 2018
Thanks for your question. As long as you sterilise the jars, you can keep it up to 6 months in the cupboard.
26th Sep, 2015
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.
goodfoodteam's picture
22nd Feb, 2018
Thanks for your question. 1 kg is the weight before peeling and stoning the fruit.
13th Feb, 2018
Hi again, Mangoes are on sale, so I would really appreciate an answer to this question. THanks in advance.
10th Sep, 2014
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
16th Sep, 2014
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.
23rd Aug, 2014
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.


24th Oct, 2016
I make this every year as part of Christmas hampers, and also throughout the year because we love it so much. I now buy frozen mango pieces instead of fresh as it is much easier to handle and quicker to make. I double the quantities and make 2 batches, 1 as above and 1 with 3 added chillies and seeds for the spice fans. It is a delicious, fragrant, spicy and flavourful chutney. It does take longer to reduce than the recipe says (even before i started using frozen mango). Just keep an eye on it and stir often
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