Mango And Pineapple Chutney Recipes

MANGO-PINEAPPLE CHUTNEY

Mango-Pineapple Chutney image

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!

Provided by MATHTUTORRITA

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 3h45m

Yield 24

Number Of Ingredients 10

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

Steps:

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 Facts : Calories 68.2 calories, Carbohydrate 14.6 g, Fat 1.4 g, Fiber 1.3 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.5 mg, Sugar 11.9 g

JERK-SPICED MANGO PINEAPPLE CHUTNEY

Jerk-Spiced Mango Pineapple Chutney image

I grew up eating mango, pineapple and spicy food, so enjoy the combination of these flavors. I try to make this chutney during the summer when the fruit is most flavorful and affordable. It's fine to adjust the spiciness according to your liking. You can serve this with any meat, but also with fish, such as salmon.-Sugiyarti Jorgenson, Kodiak, Alaska

Provided by Taste of Home

Time 1h40m

Yield 5 half-pints.

Number Of Ingredients 12

Ingredients

4 cups chopped peeled ripe mangoes (about 4 medium)
4 cups finely chopped fresh pineapple
2-1/2 cups packed brown sugar
1-1/2 cups cider vinegar
1 large onion, chopped
1/3 cup finely chopped crystallized ginger
1 Scotch bonnet or habanero pepper, seeded and minced
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons rum
2 garlic cloves, minced
2 teaspoons ground allspice
1 teaspoon ground cinnamon

Steps:

In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened., Carefully ladle hot mixture into five hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 163 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 1g protein.

PINEAPPLE MANGO CHUTNEY

Pineapple Mango Chutney image

This sweet and spicy chutney is great over scallops or chicken.

Provided by Yorkville_Mom

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

Ingredients

½ cup diced pineapple
½ cup diced mango
½ cup peeled, diced cucumber
⅓ cup diced red bell pepper
2 limes, juiced
3 tablespoons minced green onion
1 jalapeno pepper, seeded and minced
1 teaspoon minced fresh mint
salt to taste

Steps:

Mix pineapple, mango, cucumber, red bell pepper, lime juice, green onion, jalapeno pepper, mint, and salt in a bowl. Chill in refrigerator for about 1 hour before serving.

Nutrition Facts : Calories 42.1 calories, Carbohydrate 11.5 g, Fat 0.2 g, Fiber 2.2 g, Protein 0.8 g, Sodium 2.9 mg, Sugar 6.4 g

MANGO AND PINEAPPLE CHUTNEY

Mango and Pineapple Chutney image

Mango and Pineapple Chutney - An easy condiment that is great with chicken, fish, shrimp ,sandwiches and as a dip.

Provided by fognozzle2030

Categories Caribbean

Time 40m

Yield 3 Cups, 4 serving(s)

Number Of Ingredients 14

Ingredients

2 -3 large mangoes, peeled and chopped or 2 -3 cups pineapple chunks
1 teaspoon fresh ginger, finely minced
1/2 cup chopped onion
1/2 teaspoon garlic, minced
1 medium jalapenos pepper, diced
1/3 red bell pepper, diced
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon or 1/4 teaspoon nutmeg
salt (optional)
1/2 cup sugar (granulated, coconut, brown or combination)
1/2 cup vinegar
1/2 cup water

Steps:

Combine mangoes, ginger, garlic, onions, Jalapenos, bell pepper, spices, sugar and vinegar in a large stainless steel sauce- pan. Bring to a boil,then cook, uncovered for about 20 minutes or more, until tender and the sauce thickens.
Remove let it cool, refrigerate and start using- with last more than a month in the fridge, covered.

Nutrition Facts : Calories 237.4, Fat 0.9, SaturatedFat 0.2, Sodium 5.5, Carbohydrate 58.4, Fiber 4.1, Sugar 53.8, Protein 2.1

PINEAPPLE MANGO CHUTNEY

Pineapple Mango Chutney image

Make and share this Pineapple Mango Chutney recipe from Food.com.

Provided by Sydney Mike

Categories Chutneys

Time 25m

Yield 4 cups, 16 serving(s)

Number Of Ingredients 13

Ingredients

2 cups fresh pineapple, diced
1 large mango, peeled, pitted, chopped
1 cup onion, diced
1 apple, cored, diced
1/2 cup dark brown sugar, packed
1 cup red wine vinegar
1/2 cup apple juice
2 tablespoons green chilies, chopped (from a can)
1 tablespoon fresh gingerroot, minced
4 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground cloves
1/4 teaspoon salt

Steps:

In a large saucepan, combine all ingredients & simmer over low heat, stirring occasionally, until mixture has a jam-like consistency, about 15-20 minutes.
Let cool to room temperature, then store covered in a 4-cup container for up to 2 weeks in the refrigerator.

Nutrition Facts : Calories 60.2, Fat 0.1, Sodium 40.8, Carbohydrate 15.4, Fiber 1, Sugar 12.9, Protein 0.4

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