Mango, apple and passionfruit chutney

This beautifully flavoured mango, apple and passionfruit chutney recipe is an exceptional accompaniment to savoury dishes. Serve for lunch on a wooden platter with ham, cheese and crusty bread

  • 10 mins preparation
  • 20 mins cooking
  • Makes 2 cup
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  • 500 gram canned mango slices, drained (see tip)
  • 2 Granny Smith apples, peeled, cored, chopped
  • 2 cup brown sugar
  • 2 passionfruit, pulp only
  • 1/2 cup apple cider vinegar
  • 2 teaspoon grated ginger
  • 1 teaspoon chilli flakes
  • 1/2 teaspoon salt
  • sliced ham, crumbly cheddar cheese, crusty bread to serve


  • 1
    In a large heavy-based saucepan, combine all the ingredients.
  • 2
    Stir over low heat until sugar dissolves. Bring to the boil on high, then reduce heat to medium. Simmer for 12-15 minutes, stirring occasionally, until apple is tender and mixture thickens.
  • 3
    Ladle chutney into warm, sterilised jars and seal. For a ploughman’s-style lunch, serve chutney on a wooden platter with ham, cheese and crusty bread.


  • When mangoes are in season, try to use fresh ones instead of canned. You’ll need 2 medium sized mangoes, peeled and seeds removed, for this chutney.