Mango & Pineapple Chutney

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 – recipe included

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• Author: Julie Cockburn
• Yield: 3 to 4 cups of chutney 1x

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Description

Mango pineapple chutney from Curaçao – so easy to make and loaded with flavor – sweet, tangy, and spicy all in one.

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Ingredients

Units USM Scale 1x2x3x

• 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
• 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

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Instructions

1. Heat the oil in a thick bottomed pan over medium heat.
2. 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.
3. 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.
4. Continue cooking, stirring occasionally, until the fruit is very soft.
5. Remove the cinnamon stick, and stir in the sugar.
6. Remove from the heat, and taste. Add more vinegar if you would like it to be a bit more zingy.
7. 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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