Best Mango And Pineapple Chutney Recipes

Mango and Pineapple Chutney image

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

Country Pâté with Mango and Pineapple Chutney image

Provided by Paul Grimes

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