Mango-Pineapple Chutney

Mango-Pineapple Chutney

21
MATHTUTORRITA 0

"The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!"
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Ingredients

3 h 45 m servings 68 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 68 kcal
  • 3%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
  2. Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

Reviews

21
  1. 29 Ratings

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Most helpful positive review

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 h...

Most helpful critical review

Like others suggested I used canned crushed pineapple and a bit more sugar. While result tasted strongly of mango it was rather bland and uninteresting for us. There is so much variety in cur...

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 h...

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 ...

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.

This chutney is very good. I have already made it twice and have plans to make it again. I mixed equal parts chutney with mayonnaise to dress a cole slaw, which was excellent! I have also used i...

Wonderful and worth the effort! Plan ahead and make a day in advance.

This is so-o flavorful, the curry really has a bite. I served it with a slow-roasted pork for a holiday dinner.

Pretty simple to make and bursting with flavor. A scoop on top really jazzes up chicken, fish, etc...

Easy and Excellent! Used fresh jalapeno, ginger spice and 1 Tblsp of curry. Yummy over goat or cream cheese with crackers.

absolutely perfect. it is sweet and spicy making your taste buds tingle. I stick it in the refrigerator and it stays fresh. The chutney goes great on chicken, adding flavor to the meal.