MANGO-PINEAPPLE CHUTNEY
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
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 PINEAPPLE AND CURRY SAUCE
Make and share this Mango Pineapple and Curry Sauce recipe from Food.com.
Provided by Wendys Kitchen
Categories Sauces
Time 11m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in saucepan.
- Add onion and garlic and cook until soft.
- Add curry powder, fish sauce, pineapple and half the mangoes.
- Simmer about 5 minutes until the mango breaks down.
- Stir in remaining mango and coriander.
- Serve warm.
Nutrition Facts : Calories 123.4, Fat 2.7, SaturatedFat 0.4, Sodium 351.6, Carbohydrate 26.3, Fiber 3.1, Sugar 20.3, Protein 1.4
CURRIED PINEAPPLE CHUTNEY
Steps:
- Heat oil in heavy large pot over medium-high heat. Add red onion and bell peppers and sauté until onion begins to soften, about 8 minutes. Add jalapeño chilies and curry powder; stir 2 minutes. Add pineapple cubes, orange juice, apple cider vinegar, and golden brown sugar. Bring to boil. Reduce heat to medium and simmer mixture until thick and reduced to about 7 1/2 cups, stirring often, about 1 hour 10 minutes. Season chutney to taste with salt and pepper. (Can be prepared 4 days ahead. Cool completely, then cover and refrigerate.)
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
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