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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3rd Apr, 2012
Fantastic recipe, loved by the whole family, easy to make and goes well with cold meats and cheese!
jenclews's picture
4th Mar, 2012
After reading the comments, I used a wide pan, but it still took ages to cook down, much longer than the recipe states. Next time I make it I will use less liquid, as the long cooking broke up the mango too much. It is a lovely chutney, I won't be buying jars from the supermarket any more!
2nd Mar, 2012
This is the second time I've made this chutney. As a couple of other people said it was gorgeous but made only 2 and a bit of 500ml jar, which is okay as we don't eat tons of it anyway. This time I've decided to put 3 dried apricots (chopped into approx. 1cm cubes) in and it added some fresh floral aroma. Absolutely everyone loved it with my chicken liver pâté!
4th Jan, 2012
I made this for the first time just before Christmas. It was absolutely gorgeous. I will definitely make it again, but I don't think I can wait until Christmas 2012. I used 300mls of water, since 500mls seemed quite a lot.It cut down on the simmering time and the chutney was still fab. I love the taste of cardamom so instead of pods I used seeds.yummy. I won't be buying shop bought mango chutney again.
28th Dec, 2011
First time making chutney, so was a real experiment. It has come out beautifully, fragrant and tastes delicious. I did find the following as per other people: Took longer to reduce than stated, despite using a large wide pan Ripe mangoes tend to make it more mushy, so if you want a chunkier chutney, use firmer and under ripe mangoes Because it took so long to reduce down, quantity is not as much as stated But despite this, I still rate it five stars, as these seem quite minor compared to how it comes out, absolutely delicious.
2nd Dec, 2011
26th Nov, 2011
This recipe is inaccurate. Like ppl say the reducing time is wrong unless you want a very watery chutney. This also results in producing half of the amount stated; thanks very much, 3-4 hours cooking only to find i have to do it all over again. Note: This chutney is very strong
20th Nov, 2011
I've made this now about 5 times because we all love it. My children all ask for jars to take back to university with them. I look out for special offers on mangoes. I've also given it as presents and put it on the table when we have pot-luck lunches at work and it is always enthusiastically received.I save up small jars to fill for presents. I've kept it for up to a year (only because a jar was hidden in the cupboard!) it it was fine, but like another contributor I am very careful to sterilize my jars well.
19th Nov, 2011
Forgot to rate it. Definitely worth every one of the 5 stars.
19th Nov, 2011
Just made this today for the first time. Only made up half quantities as we're not huge chutney eaters in theis house but we do eat some at Christmas. It will be a miracle if this one lasts that long. Truly delicious and I can see me making a lot more of this and never buying mango chutney again. I ended up using chilli flakes as well as the fresh chilli I bought as it tasted more like a sweet pepper than a chilli.


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