You are here

Pineapple And Mango Chutney

croolk's picture
No Indian meal would be complete without chutney - a sweet-savoury mix of fruit or vegetables and spices. Served in small quantities as a pleasing accompaniment to the main dish, it adds sharp, contrasting aromas and flavours. This pineapple and mango chutney can be prepared in advance, since it keeps very well in the fridge.
Ingredients
  Mango 1
  Lemon 1
  Onion 1
  Ginger/1/2 teaspoon ground ginger) 1 Small
  Tinned pineapple 6 (150g / 5 1/2oz, with its syrup, 100ml / 3 1/2fl oz)
  Brown sugar 50 Gram (2 oz)
  White wine vinegar 1 Tablespoon
  Turmeric 1⁄4 Teaspoon
  Chilli powder 1⁄4 Teaspoon
  Cinnamon stick 1 (1 in long)
  Garlic 1 Clove (5 gm)
  Salt To Taste
Directions

Peel the mango and remove the flesh from around the flat stone, then dice it. Peel the onion and chop it finely. Peel the ginger, then grate it. Squeeze the juice from the lemon.

Pour the sugar into a large saucepan, adding the lemon juice and the vinegar. Warm them over a very low heat until the sugar is completely dissolved.

Stir in the grated ginger, the chopped onion, the clove, cinnamon stick, chilli, turmeric and salt, mixing well.

Drain the pineapple slices, setting aside 100ml of the juice. Cut the slices into small pieces and stir them and the juice into the pan. Add the diced mango. Turn the heat up and bring to the boil, then cover and simmer over a low heat for 45 minutes.

Put the chutney into a dish and leave it to cool in the refrigerator for at least 2 hours before serving.

Serve this chutney as an accompaiment to a lamb or chicken curry, with white rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Servings: 
4

Rate It

Your rating: None
4.975
Average: 5 (2 votes)