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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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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2036 Calories from Fat 240

% Daily Value*

Total Fat 29 g44.1%

Saturated Fat 24.1 g120.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 150 mg6.3%

Total Carbohydrates 458 g152.8%

Dietary Fiber 30.7 g122.7%

Sugars 373.7 g

Protein 17 g34.4%

Vitamin A 38.8% Vitamin C 326.8%

Calcium 69.9% Iron 95.5%

*Based on a 2000 Calorie diet

1 Comment

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