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.
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.
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.
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.
This is so-o flavorful, the curry really has a bite. I served it with a slow-roasted pork for a holiday dinner.
Wonderful and worth the effort! Plan ahead and make a day in advance.
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.
* 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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