Recipe by MATHTUTORRITA
"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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crushed red pepper flakes
sweet onion, minced
4 inch piece
fresh ginger root, peeled and minced
yellow bell pepper, diced
ripe mangoes, peeled, pitted, and diced
pineapple, peeled and diced
1 1/2 tablespoons
apple cider vinegar
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.
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 curry powders that could make all the difference.
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.
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 it a lot as a sandwich spread on chicken, turkey and tuna sandwiches.
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...
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 12
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