Description
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!
Ingredients
- 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
Instructions
- 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.
Prep Time: 35 mins
Cook Time: 1 hr 10 mins
Total Time: 3 hrs 45 mins
Servings: 24