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Cookbook sneak peek!!!
The lovely Muriel Strobos from muriels-kitchen.com, who contributed this tasty recipe to the cookbook, suggests spreading it on a grilled cheese sandwich – sounds delicious to me!
Mango & Pineapple Chutney
- Yield: 3 to 4 cups of chutney 1x
- Diet: Vegan
Description
Mango pineapple chutney from Curaçao – so easy to make and loaded with flavor – sweet, tangy, and spicy all in one.
Ingredients
Units
Scale
- A glug of neutral flavored oil, such as canola
- 1 medium white onion, diced
- 1-inch chunk of ginger, peeled and finely diced or grated, or 1 tablespoon of fresh ginger paste
- 1 tablespoon curry powder
- 1 cinnamon stick
- 1 teaspoon dried chili flakes
- 1 ripe mango, diced
- 2 cups (about 300 grams) fresh pineapple, diced (this is about 1/2 a pineapple)
- 1/4 to 1/2 cup white vinegar
- 1/2 cup sugar
Instructions
- Heat the oil in a thick bottomed pan over medium heat.
- Reduce the heat to low, and add the onion and ginger. Cook slowly, stirring occasionally, until the onions are quite soft to release the sweetness.
- Add the curry powder, cinnamon stick, dried chili, mango and pineapple, along with 1/4 cup vinegar. Bring it up to a boil, then reduce the heat back down to low.
- Continue cooking, stirring occasionally, until the fruit is very soft.
- Remove the cinnamon stick, and stir in the sugar.
- Remove from the heat, and taste. Add more vinegar if you would like it to be a bit more zingy.
- Store the chutney in a tightly closed jar in the fridge for about 2 months. Or just eat it all with a spoon in the first day!
- Category: Condiment
- Cuisine: Curacao
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