Fragrant mango & apple chutney

Fragrant mango & apple chutney

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(74 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 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 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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5th Nov, 2012
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5th Nov, 2012
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.
3rd Nov, 2012
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!!!
13th Sep, 2012
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
3rd Sep, 2012
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
8th Jul, 2012
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.
27th Jun, 2012
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.
27th Jun, 2012
Good Food - I suggest you note all the queries and please answer. From my experience, there is too much liquid ?
25th Apr, 2012
Delicious chutney - just gets eaten too quickly! I also agree that the simmering time has to be increased.
16th Apr, 2012
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.


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