Chunky Mango-Pineapple Chutney--NEW
Recipe: Chunky Mango-Pineapple Chutney--NEW NEW
You can serve the chutney warm, room temp or cold. You can even change the fruits. Other options besides mango and pineapple are: Rhubarb (just double the sugar), strawberries, papaya and even bananas.
1 Tbl of olive oil
1 medium chopped sweet onion
1 tsp of minced garlic
1 lb. of cubed mango (or see fruits above). Fresh or frozen will work
1 lb. of cubed pineapple (or see fruits above). Fresh or frozen will work
2 Tbl of light brown sugar
¼ cup of apple cider vinegar
1 tsp of ground coriander
2 tsp of ground ginger
1 tsp of ground cinnamon
1 tsp of ground mustard
¾ cup of raisins or dried cranberries (your color choice)
1 red bell pepper, seeded and diced
Pinch cayenne (optional)
Put the olive oil, onion and garlic in a medium saucepan. Saute on medium high for about 5 minutes to loosen up the onion. Then add the rest of the ingredients and continue to cook on medium low for up to 15 minutes. Stir often. Unless the fruit was frozen when it went into the pan, I often don't cook this for the full 15 minutes. It's really up to you. You get to decide how chunky you want your chutney to be. The longer you cook it the mushier it will get. If you like your chutney to be more like a sauce you can puree the final product in your blender. I like mine chunky. When it's warm outside and you serve the hot meat with the cold chutney it's nice to have larger pieces of cold, juicy fruit. If you are making this in cooler months, the warm chutney with the ginger and cinnamon infused in it gives your cheeks a nice glow and a wonderful smell in your kitchen.
Options include serving this with pork roast, chicken, fish or even pancakes and waffles.
Enjoy. Cheers! Zola
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