Mango-Pineapple Chutney Recipe - Allrecipes.com
Mango-Pineapple Chutney Recipe
  • READY IN ABOUT 4 hrs

Mango-Pineapple Chutney

Recipe by  

"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 Edit and Save

Original recipe makes 24 servings Change Servings
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  • PREP

    35 mins
  • COOK

    1 hr 10 mins
  • READY IN

    3 hrs 45 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 24, 2009

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.

 
Most Helpful Critical Review
Aug 21, 2014

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.

 
Jun 28, 2010

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.

 
Apr 24, 2009

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.

 
May 03, 2010

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.

 
Apr 05, 2010

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

 
Feb 03, 2009

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

 
Nov 21, 2008

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

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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