Mango Pineapple Chutney

    2 hours 40 mins

    This chutney is sweet and sour and goes great with tandoori chicken. You can also eat it on top of toast.

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    Makes: 4 cups

    • 2 tablespoons vegetable oil
    • 1 teaspoon crushed red chilli flakes
    • 1 large sweet onion, minced
    • 4 inch piece fresh ginger, peeled and minced
    • 1 large yellow capsicum, diced
    • 3 large ripe mangoes, peeled, pitted, and diced
    • 1 small pineapple, peeled and diced
    • 1/2 cup brown sugar
    • 1 1/2 tablespoons curry powder (basic recipe: equal parts dhania and jeera powder, a pinch of haldi and a pinch of ginger powder)
    • 1/2 cup apple cider vinegar

    Prep:30min  ›  Cook:1hr10min  ›  Extra time:1hr cooling  ›  Ready in:2hr40min 

    1. Heat the vegetable oil in a large pan over medium heat. Stir in the red chilli 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 capsicum. 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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