Mango-Pineapple Chutney

Name: Mango-Pineapple Chutney
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: 24 servings
Ingredients: 2 tablespoons vegetable oil 2 tablespoons vegetable oil; 1 teaspoon crushed red pepper flakes 1 teaspoon crushed red pepper flakes; 1 large sweet onion, minced 1 large sweet onion, minced; 4 inch piece fresh ginger root, peeled and minced 4 inch piece fresh ginger root, peeled and minced; 1 large yellow bell pepper, diced 1 large yellow bell pepper, diced; 3 large ripe mangoes, peeled, pitted, and diced 3 large ripe mangoes, peeled, pitted, and diced; 1 small pineapple, peeled and diced 1 small pineapple, peeled and diced; ½ cup brown sugar ½ cup brown sugar; 1 ½ tablespoons curry powder 1 ½ tablespoons curry powder; ½ cup apple cider vinegar ½ cup apple cider vinegar

Prep: 35 minsCook: 1 hr 10 mins

Prep

35 mins

Cook

1 hr 10 mins

Servings

Difficulty

Hard

Gluten-FreeDairy-Free

(0)

Ingredients

Servings:

22 tablespoons vegetable oil
11 teaspoon crushed red pepper flakes
11 large sweet onion, minced
44 inch piece fresh ginger root, peeled and minced
11 large yellow bell pepper, diced
33 large ripe mangoes, peeled, pitted, and diced
11 small pineapple, peeled and diced
½ cup brown sugar½ cup brown sugar
11 ½ tablespoons curry powder
½ cup apple cider vinegar½ cup apple cider vinegar

Instructions

1
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.
2
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.

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