Mango Pineapple Chutney Recipes

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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

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

MANGO CHUTNEY



Mango Chutney image

A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy.

Provided by Shirley Crowley

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 1h40m

Yield 240

Number Of Ingredients 17

3 cups distilled white vinegar
6 cups white sugar
6 cups brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground nutmeg
5 small red hot chile peppers, seeded and chopped
1 teaspoon kosher salt
2 large onions, chopped
3 cloves garlic, chopped
1 cup golden raisins
1 cup raisins
½ cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
½ cup sliced almonds

Steps:

  • In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
  • Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
  • Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.

Nutrition Facts : Calories 45.9 calories, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 12.5 mg, Sugar 10.3 g

COUNTRY PâTé WITH MANGO AND PINEAPPLE CHUTNEY



Country Pâté with Mango and Pineapple Chutney image

This fresh chutney combines pineapple with a recent Parisian obsession-mangoes-for a vibrant counterpoint to rich pâté.

Provided by Paul Grimes

Categories     Vinegar     Mango     Pineapple     Meat     Chill     Anise     Simmer     Gourmet

Yield Makes 6 servings with leftover chutney

Number Of Ingredients 10

1/3 cup sugar
1 tablespoon water
1/2 teaspoon star anise pieces
1/2 cup red-wine vinegar
1/4 teaspoon hot red-pepper flakes
1 cup small dice (1/8 inch) mango (from 1 mango)
1/2 cup small dice (1/8 inch) fresh pineapple (1/4 pound)
1 1/2 pounds store-bought country pâté
Accompaniment:
a baguette

Steps:

  • Bring sugar and water to a boil with star anise in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until pale golden. Carefully add vinegar, red-pepper flakes, and 1/8 teaspoon salt (caramel will spatter and harden). Continue to cook until sugar has dissolved. Remove from heat and cool 10 minutes.
  • Pour syrup over fruit in a bowl and gently stir. Chill at least 4 hours.
  • Bring chutney to room temperature before serving with pâté

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

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

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

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

MANGO PINEAPPLE SALSA



Mango Pineapple Salsa image

This fruit salsa served with tortilla chips is great for summer barbecues. It can also be served alongside fish and chicken entrees. -Mary Gloede, Lakewood, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2-2/3 cups.

Number Of Ingredients 10

1 cup chopped peeled mango
1 cup pineapple tidbits
1/2 cup diced sweet red pepper
1 plum tomato, seeded and chopped
3 tablespoons minced fresh cilantro
2 green onions, sliced
2 tablespoons lime juice
1 tablespoon lemon juice
1 jalapeno pepper, finely chopped
Tortilla chips

Steps:

  • In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.

Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.

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

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 DIP WITH CURRIED WALNUTS



Pineapple Mango Chutney Dip with Curried Walnuts image

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

8 ounces cream cheese, softened
1/2 cup to 3/4 cup pineapple mango chutney
1/4 cup mayonnaise
1 tablespoon vegetable oil
1/2 cup chopped walnuts
2 teaspoons curry powder
Accompaniments:
crackers or crudités

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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