Fragrant mango & apple chutney

Fragrant mango & apple chutney

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(76 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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29th Aug, 2015
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.
14th Sep, 2014
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!
16th Mar, 2014
Have made this so often now and each time it tastes that little bit different. Excellent recipe and really easy.
27th Nov, 2013
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!
5th Nov, 2013
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!
2nd Nov, 2013
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!
29th Sep, 2013
Absolutely smashing and its become a yearly family favourite treat at Christmas that lasts almost through to the following year.
19th Sep, 2013
delicious although I would agree with most comments - it definitely needed to be cooked down more than it specifies
18th Sep, 2013
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.
6th Sep, 2013
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?


goodfoodteam's picture
5th Sep, 2014
Hi there, thanks for your question, ginger can be left out of the chutney and it will still have a lovely flavour.
Potters preserves
10th Dec, 2013
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
11th Dec, 2013
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. 
2nd Nov, 2013
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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