Pineapple Mango Chutney Recipes
MANGO AND PINEAPPLE CHUTNEY
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
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
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
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
PINEAPPLE MANGO CHUTNEY DIPPING SAUCE
Make and share this Pineapple Mango Chutney Dipping Sauce recipe from Food.com.
Provided by little_wing
Categories Sauces
Time 5m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together in a medium bowl.
Nutrition Facts : Calories 99.1, Fat 7.9, SaturatedFat 1.1, Cholesterol 6.1, Sodium 167.2, Carbohydrate 7.6, Fiber 0.2, Sugar 2.9, Protein 0.3
JERK-SPICED MANGO PINEAPPLE CHUTNEY
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
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 DIP WITH CURRIED WALNUTS
Provided by Melissa Roberts
Categories Condiment/Spread Cocktail Party Quick & Easy Mayonnaise Cream Cheese Mango Pineapple Walnut Curry Gourmet
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- Stir together cream cheese, chutney, and mayonnaise, then transfer to small serving bowl.
- Heat oil in a small skillet over medium-low heat until warm. Add walnuts, curry, and 1/4 teaspoon salt and toast, stirring frequently, about 3 minutes. Cool to warm, about 5 minutes, then spoon over dip.
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- Peel the onions and chop.Using a large heavy pan, heat the oil then add the onions and cook until they become transparent. Make sure you don't let the onions brown as this will result in a bitter taste.
- Add the remaining ingredients to the pan. Stir to combine and leave to boil on a medium heat for 30 minutes stirring occasionally to ensure nothing sticks to the bottom of the pan.
- After 30 minutes, turn the heat down and let the chutney reduce down until it becomes a thick jam like consistency. This should take between 1 1/2 to 2 hours. Stir every now and again to prevent sticking to the bottom of the pan. When the chutney has reduced enough so it is thick (like jam), you can use a potato masher to mash it down or if you like the texture lumpy, leave as it is. I have mashed mine (in the photo above) until it is only slightly lumpy.
- If you are going to use the chutney within the next few days, it will keep nicely in the fridge once cooled, in an air tight container.
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