This apple mango chutney is tangy, aromatic, and lightly sweet, all without refined sugar or oil. Perfect when you’re craving something special that works both with savory dishes and as an exotic extra for snacks.
Chutneys originally come from Indian cuisine, where they are served with almost every meal – as a spicy contrast, a fruity addition, or simply because they make food more exciting. As a big fan of Indian cooking, I’ve had all sorts of chutneys on my plate, but I hadn’t made one myself until now.
So here’s my fruity–tangy interpretation: a chutney with mango and apples that’s made without refined sugar or oil. It’s quick to prepare and brings life to plain rice or veggie dishes (or even my already exciting golden curry rice). A little jar of happiness that’s tangy, sweet, and fruity – plus, it also looks really pretty on the table, right?
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Ingredient Notes
For this sweet and sour apple and mango chutney recipe you’ll need the following:
- Apples & mango – the dream team of this recipe! They bring natural sweetness, tropical flair, and a creamy–fruity base. Not a fan of apples? Just use more mango – nobody’s judging.
Tip: Make sure the mangos are nice and ripe. - Shallot – white onion's elegant sister. Milder, sweeter, and perfect for this refined sugar-free chutney. Of course, you can also use a white or red onion.
- Maple syrup – instead of regular table sugar. It adds gentle sweetness with a light caramel note.
- White wine vinegar – provides the necessary contrast to the fruitiness. Alternatively, apple cider vinegar works too, giving the chutney a slightly milder taste.
- Ginger, cumin & salt – the flavor heroes! Without them, the chutney would just be sweet fruit purée – with them, it becomes exciting and versatile.
- Lemon juice – optional, for a final touch of freshness.
(You’ll find the exact quantities in the recipe card below.)
Step-By-Step Instructions
Preparation
Peel, core, and dice the apples and mango. Finely dice the shallot and finely chop the ginger.
Simmer
Place all ingredients (except the lemon juice) into a small pot, bring to a boil, and let simmer over low to medium heat for about 25–30 minutes, until the fruit is soft and has a jam-like consistency.
Blend & Season
Briefly blend everything with a hand mixer or food processor until you get a chunky chutney. Finally, season with salt and lemon juice.
Now transfer this exotic sauce or rather marmelade into a nice sealable jar to cool. Afterwards, store it in the fridge, where it will keep for up to 2 weeks.
What Does Apple–Mango Chutney Go With?
This exotic sweet-sour sauce is a true all-rounder: it loves flavorful curries and hearthy lentil dal, and is just as happy next to curried rice, my flavourful vegan butter chicken, or my vegan keema curry.
But hey – chutney doesn’t think inside boxes. It’s also unbeatable as a dip: pakoras, samosas, or simply some crispy crackers?
Less traditional pairings also come to mind:
- With veggie fritters or veggie burgers
- On sourdough bread with hummus, grilled vegetables (maybe even some tofu scramble?)
- As a fruity extra in your next colorful veggie bowl
In short: let your creativity run free – and make sure to tell me in the comments what you serve your chutney with!
Variations
You can adapt this Indian chutney however you like:
- Spicy kick – add a minced red chili along with it for some real heat (remove some seeds if you don’t want it too fiery – it shouldn’t become a hot sauce).
- More depth – add a chopped clove of garlic if you prefer a heartier flavor.
- More exotic – not a fan of apples? Just use more mango instead.
FAQ
In an airtight jar, it will keep in the fridge for up to 2 weeks.
Yes! Simply portion it into freezer-safe containers or freezer bags and freeze. It will keep in the freezer for up to 6 months. To thaw, place the chutney in the fridge overnight.
More Dips & Sauces
Here you’ll find more saucy inspiration to give your dishes that special something:
I hope you’ll give this homemade apple mango chutney recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Apple Mango Chutney
- Prep Time: 5 min
- Cook Time: 30 min
- Total Time: 35 min
- Yield: 1 jar (~2 cups) 1x
Description
This apple–mango chutney is tangy, aromatic, and lightly sweet, all without refined sugar or oil. Perfect when you’re craving something special that works both with savory dishes and as an exotic extra for snacks.
Ingredients
- 1 ripe mango, diced (160 g / 1 cup)
- 1 large apple, diced (200 g / 2 cups)
- 1 large shallot, finely diced
- ⅓ cup (75 ml) white wine vinegar
- ¼ - ⅓ cup (75–100 g) maple syrup
- ½ tbsp ginger, minced
- ¼ tsp salt
- ¼ tsp ground cumin
- optional: fresh lemon juice
Instructions
- Place all ingredients (except the lemon juice) in a small pot and bring to a boil.
- Note: Start with ⅓ cup maple syrup – if it’s not sweet enough when you taste it later, you can add a bit more.
- Simmer over low to medium heat for about 25–30 minutes, until the fruit is soft and has a jam-like consistency.
- Briefly blend everything with a hand blender or food processor until a chunky chutney forms.
- Finally, season with salt, lemon juice, and, if needed, a little more maple syrup.
- Pour the finished chutney into a sealable jar and let it cool.
- Store in the refrigerator and use within 2 weeks.
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