How to Make Mango-Pineapple Chutney - A Step-by-Step Guide

Mango-Pineapple Chutney is a delectable and versatile condiment that can be paired with a wide variety of dishes. Whether you spread it on a sandwich, serve it alongside grilled meats, or spoon it over a bowl of rice, this chutney adds a burst of tropical flavor to any meal. With its combination of fresh mangoes, tangy pineapple, and aromatic spices, this chutney is sure to become a new favorite in your kitchen.

This recipe is perfect for those looking to add a little sweetness and sp...

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Ingredients

  • 2 tablespoons vegetable oil
  • 1 teaspoon crushed red pepper flakes
  • 1 large sweet onion, minced
  • 4 inch piece fresh ginger root, peeled and minced
  • 1 large yellow bell pepper, diced
  • 3 large ripe mangoes, peeled, pitted, and diced
  • 1 small pineapple, peeled and diced
  • ½ cup brown sugar
  • 1 ½ tablespoons curry powder
  • ½ cup apple cider vinegar

Information

  • Prep Time: 35 mins
  • Cook Time: 1 hr 10 mins
  • Additional Time: 2 hrs
  • Total Time: 3 hrs 45 mins
  • Servings: 24
  • Yield: 24 servings

  • 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.
  • 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.
  • Nutrition

    68 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 4mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 1g
    • Total Sugars: 12g
    • Protein: 1g
    • Vitamin C: 31mg
    • Calcium: 15mg
    • Iron: 0mg
    • Potassium: 129mg