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Pineapple Mango Chutney

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  Canned unsweetened crushed pineapple 20 Ounce, liquid reserved (1 Can)
  Semi ripe mango 1 , peeled, pitted, and cut into 3/4 inch pieces
  Packed brown sugar 3⁄4 Cup (12 tbs)
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Lime juice 1⁄4 Cup (4 tbs)
  Garlic powder 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Onion 1 Medium, chopped
  Shredded coconut 1 Cup (16 tbs), or flaked
  Raisins 1 Cup (16 tbs)
  Cinnamon stick 3 Inch
  Chopped green chilies 2 Tablespoon (Fresh)

1. In a 3 1/2-quart electric slow cooker, mix together all the ingredients.
2. Cover and cook on the low heat setting 6 to 6 1/2 hours.
3. Remove the lid and increase the heat to the high setting. Cook, uncovered, 2 hours longer, or until the mixture is slightly thickened. Remove the cinnamon stick. Let cool to room temperature, then refrigerate and use within 2 weeks or freeze up to 2 months.

Recipe Summary

Slow Cooked

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1 Comment

Anonymous's picture
looks tempting. I am going to try it today. Thanks
Pineapple Mango Chutney Recipe