Mango and Pineapple Chutney

    Mango and Pineapple Chutney


    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!

    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

    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.

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