Mango and Pineapple Chutney

    Mango and Pineapple Chutney

    Recipe Picture:Mango and Pineapple Chutney
    1

    Mango and Pineapple Chutney

    (31)
    1hour20min


    32 people made this

    The sweetness of mango, pineapple and red capsicum is given a zing from fresh ginger and a kick from chilli. Serve this chutney with barbecue chicken or seafood for an exciting burst of flavour!

    Ingredients
    Serves: 24 

    • 2 tablespoons vegetable oil
    • 1 teaspoon chilli flakes
    • 1 large sweet onion, diced
    • 10cm piece fresh ginger root, peeled and diced
    • 1 large yellow capsicum, diced
    • 3 large ripe mangoes, peeled, seeded and diced
    • 1 small pineapple, peeled and diced
    • 1/2 cup (90g) brown sugar
    • 1 1/2 tablespoons curry powder
    • 1/2 cup apple cider vinegar

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Place the onion and ginger in a food-processor then blend until smooth.
    2. Heat the vegetable oil in a large saucepan over medium heat. Stir in the red capsicum flakes and cook until they begin to sizzle then stir in the blended onion.
    3. Reduce the heat to low, cover and cook stirring occasionally until the onions loose their smell; about 20 minutes.
    4. Remove the lid and increase the heat to medium then stir in the ginger and yellow capsicum. Cook and stir until the ginger is fragrant; 2 to 3 minutes.
    5. Stir in the mangoes, pineapple, brown sugar, curry powder and vinegar. Bring to a simmer and cook for 30 minutes; stirring occasionally.
    6. Cool the chutney completely when done and store in airtight containers in the refrigerator.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (31)

    Reviews in English (23)

    by
    38

    Delicious! Like every recipe, I made some changes to fit my family. You can do pretty much whatever, but for ease, I'd use a can of pineapple tidbits - soooo much easier and just as tasty. It has just enough zing to it.  -  23 Sep 2009  (Review from Allrecipes USA and Canada)

    by
    25

    Good recipe. I've put the jars into a cool, dark larder to allow the curry powder to mellow in flavour. Nonetheless on initial tasting, there's a nice sweet/spicy flavour. I also put in some sultanas to give it some contrasting colour.  -  23 Apr 2009  (Review from Allrecipes USA and Canada)

    by
    23

    I skipped the onions because of family allergies and substituted a can of crushed pineapple for the real deal. Still great! Loved it with chicken breasts. Would be a fab sandwich addition too.  -  27 Jun 2010  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate