Mango-Pineapple Chutney
Prep
35 mins
Cook
1 hr 10 mins
Servings
24
Difficulty
Hard
This mango pineapple chutney is one of my absolute favorite condiments to make during fruit season. The combination of sweet tropical fruits with warming spices and a touch of heat creates something truly special that takes about two hours total but requires minimal skill. Fresh ginger root is the real star here, offering wonderful anti inflammatory properties while adding that bright, zesty kick that makes this chutney so addictive. What I love most is that you likely have most of these ingredients already in your pantry, making it an economical choice that delivers restaurant quality results. Serve it alongside curries, with roasted meats, or even dolloped on vanilla ice cream for a surprising treat.
Ella x
Ingredients
- 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
Detail level
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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