Best Spicy Tropical Fruit Chutney Recipes

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TROPICAL DRIED-FRUIT CHUTNEY



Tropical Dried-Fruit Chutney image

Provided by Allen Susser

Categories     Sauce     Dessert     Low Fat     Vegetarian     Raisin     Mango     Papaya     Pineapple     Mint     Vanilla     Sherry     Summer     Chill     Vegan     Anise     Cinnamon     Cilantro     Simmer     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 11

1 vanilla bean, split lengthwise
1 cup imported dry Sherry
2 cinnamon sticks
2 whole star anise*
1 cup 1/2-inch dice dried mango (about 4 1/2 ounces)
1 cup 1/2-inch dice dried papaya (about 4 1/2 ounces)
1/2 cup 1/2-inch dice dried pineapple (about 3 ounces)
1/2 cup raisins
Pineapple juice
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh cilantro

Steps:

  • Scrape seeds from vanilla bean into heavy medium saucepan. Add bean, Sherry, cinnamon sticks, and star anise. Bring to simmer over medium heat. Add all dried fruits; return to simmer, stirring occasionally. Simmer until Sherry is almost evaporated, stirring occasionally, about 15 minutes. Remove from heat. Mix in enough pineapple juice by tablespoonfuls to moisten chutney. Transfer to bowl, cover, and refrigerate until cold, at least 3 hours. (Chutney can be made 1 day ahead. Keep refrigerated.)
  • Remove vanilla bean, cinnamon sticks, and star anise from chutney. Mix in mint and cilantro and serve.
  • *Brown star-shaped seedpods; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

SPICY TROPICAL FRUIT CHUTNEY



Spicy Tropical Fruit Chutney image

This, we made to serve with the "Swordfish Skewers With Escoveitch Tartar Sauce!" Chef Bradford Thompson created this recipe to balance some of the fiery Jamaican dishes he likes to cook at home. It is made with a mix of fresh mango, papaya and pineapple, and it is delicously sweet and delicately spicy. F&W Magazine, June 2008 edition, from - Real Flavor Of Jamaica: A Fast & Fabulous Road Trip.

Provided by Manami

Categories     Chutneys

Time 1h

Yield 3 cups

Number Of Ingredients 15

1/4 cup red wine vinegar
2 tablespoons honey
2 tablespoons light brown sugar
1/4 teaspoon ground coriander
1 cinnamon stick (2-inch)
1 pinch ground cloves
1 small bay leaf
1 1/2 cups finely diced pineapple (1/2 inch slices)
1 1/2 cups finely diced mangoes (1/2 inch slices)
1 cup finely diced papaya (1/2 inch slices)
1 small garlic clove, minced
1/2 teaspoon finely grated fresh ginger
1/2 small scotch bonnet peppers or 1/2 small habanero pepper, minced
salt
fresh ground white pepper

Steps:

  • In a large saucepan, combine the vinegar, honey, brown sugar, coriander, cinnamon stick, cloves and bay leaf and bring to a simmer.
  • Add the pineapple, mango, papaya, garlic, ginger and Scotch bonnet and season lightly with salt and white pepper.
  • Simmer over low heat for 30 minutes.
  • Let cool.
  • Discard the cinnamon and bay leaf.
  • Serve at room temperature or chilled.
  • **The chutney can be refrigerated for up to 2 weeks.

Nutrition Facts : Calories 191.7, Fat 0.5, SaturatedFat 0.1, Sodium 9, Carbohydrate 50, Fiber 3.7, Sugar 42.9, Protein 1.4

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