Pineapple and Mango Chutney

Pineapple and Mango Chutney

If you love fruits like me you will love this chutney, I used pineapple and mango, but you can use just mango. I made mine a little spicy but if you don’t want any heat/spice prepare yours without the red flake pepper. Chutney can be eaten with meat, fish, or any side of dish you like, although, it’s different from jam it can be eaten with bread too. My troupers sometime use it in Steak Fajitas Recipe , delicious!

Depending on the fruits you’re using, you might need little or no sugar. I used about 1/4 cup of brown sugar you might want to use less or more.  You can refrigerate chutney but make sure you use a How To Sterilize a Canning Jar  and let it cool completely before you refrigerate it. Let’s get started!

5 from 1 vote
Pineapple and Mango Chutney
Pineapple and Mango Chutney
  • 2 Mangos (peeled and diced)
  • 1 Onion (diced)
  • 2 Cups Pineapple (Fresh or canned)
  • 1 Teaspoon Red flake pepper
  • 1 Teaspoon Curry
  • 1 Teaspoon Ground cinnamon (or one stick)
  • 1 Tablespoon Olive oil (or your choice)
  • ¼ Bell pepper (your choice of color)
  • ¼ Cup Brown sugar (optional)
  • ½ Cup Vinegar
  • ½ Cup Water
  • Salt
  1. Peel the pineapple and dice.
    Pineapple and Mango Chutney
  2. Peel the mangos and dice.
    Pineapple and Mango Chutney
  3. Dice the onion
  4. Place a shallow pan over medium-low heat and add heat the oil.
  5. Add the red flake pepper and toast for a few seconds don’t burn it.

    Pineapple and Mango Chutney
  6. Add the curry and stir
  7. Add the onion and bell pepper.
    Pineapple and Mango Chutney
  8. Add ground cinnamon.

    Pineapple and Mango Chutney
  9. Add the diced pineapple

    Pineapple and Mango Chutney
  10. Also, add the diced mangoes

    Pineapple and Mango Chutney
  11. Add the water and vinegar.
    Pineapple and Mango Chutney
  12. Combine, crank up the heat and bring to a boil
  13. After you've brought the mixture to a boil, season with salt then reduce the heat and continue the cooking until the fruits are very soft.

  14. In a sterilized jar, pour the chutney. Let it cool down completely before storing in the refrigerator.
  15. Or serve and enjoy!
    Pineapple and Mango Chutney

You may like Strawberry Jam (No Pectin and Low Sugar)

How To Make Pineapple Syrup

3 thoughts on “Pineapple and Mango Chutney”

  1. Pingback: Homemade BBQ Sauce - Aliyah's Recipes and Tips

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