Fresh ginger and fiery chile pepper add a zest to the sweetness of mango, pineapple, and red pepper. For a flavorful explosion, use this chutney with grilled chicken or shellfish.
| Prep Time: | 35 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 45 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon crushed red pepper flakes
- 1 large sweet onion, minced
- 4 inch piece fresh ginger root, peeled and minced
- 1 large yellow bell pepper, diced
- 3 large ripe mangoes, peeled, pitted, and diced
- 1 small pineapple, peeled and diced
- ½ cup brown sugar
- 1 ½ tablespoons curry powder
- ½ cup apple cider vinegar
Instructions
- Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
- Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.
Reviews
Its good, we eat it with chicken biryani rice, we always have it whenever we have the biryani rice.
Not what I expected. Turned out more bland than I expected but I think not enough fruit flavor. Will try to use fresher fruit and more of it.
I substituted Sultana raisins for 2 of the mangoes, because I only had one. It turned out just fine.
I made some subtle changes, just a bit more ginger. I absolutely love this chutney. It is refreshing and goes well with salmon, chicken and lamb. Easy to make and keeps well in the refrigerator. Although, mine didn’t have a chance to get spoiled. It was eaten quickly. It makes a bunch so keep a quart and give another as a gift.
Made this to go with the ham at Christmas dinner. It was a huge hit. I used frozen mangos and estimated the amount. Turned out delicious!!!
left out the mangoes, and used red bell pepper instead for a little color. also used 1 tbsp of yellow curry powder, with 1/2 tbsp of mild curry paste. it was amazing. the sweetness of the pineapple with the curry kick, and the ginger…oh my gosh it was so delicious. we used this as a topping for slow-cooker Kalua pork.
Spectacular! Had to make a minor change; I didn’t have curry powder, so used mild curry paste, which worked fine. This has just a hint of background heat and didn’t overpower the grilled halibut. It’s going on grilled pork loin tonight.
I made it exactly as the recipe stated, I make many variety’s of Chutney’s and Jellies to sell in bake sales for charity. This was perfect, great colour and texture. I used our home made blend of Curry Powder which made it a bit on the hot side But perfect for spicy food lovers. Today I am making another batch with just a teaspoonful of our home made curry powder ,it should be just about perfect again. Love this recipie
This recipe is the best one yet! Followed all directions and turned out incredible!! Only difference I did was about 10 minutes before done, I add some wild red shrimp and served over fluffy white rice!!!
Normally I steer away from too spicy but this is wonderful! a little zip without a big burn, the pineapple/mango gives the perfect sweetness I stuffed it inside a chicken burger and Oh My Goodness…yummy! Next, I’m trying shrimp.
We ate this over baked Tilapia and it was delicious! Will definitely make again.
I have made this several times and wouldn’t change a thing! It is absolutely delicious!
I detest mango so I cut it out. That and the fact that I pre-prepped saved a lot of cook time. Still, it was amazing with Roti and grilled chicken.
I have made this several times. I use a large package of frozen diced mangos. Much quicker. I use fresh pineapple, much more flavor than the canned stuff. I toss in a couple handfuls of raisins for added color.
I made this for the first time and it was delicious, with just the right amount of heat. My fresh mango and pineapple were really sweet so I should have cut back on the sugar, but overall an excellent outcome. I will definitely make this again!
I made this two weeks ago. I’d never made chutney before. I brought it for my church dinner and they all demanded I make more to take home. It was easy and very delicious. Tasted amazing with baked chicken and coco bread. I forgot to take a picture. I am looking forward to making more this weekend.
Like others suggested I used canned crushed pineapple and a bit more sugar. While result tasted strongly of mango it was rather bland and uninteresting for us. There is so much variety in curry powders that could make all the difference.
Excellent recipe! The only thing I would add would be some Scotch Bonnet Peppers. Not many, just enough to feel it! Try lightly drizzling this over crispy fried chicken!
Excellent recipe! made it with home grown mango and pineapple and it was a hit with the family, served it with fresh caught fish. Making it again tonight to give away to friends.
Loved this chutney! I added a couple of handfuls of dried cranberries. Just used a tiny pinch of crushed red pepper flakes as I don’t like spicy chutney. (I serve it with spicy dishes). I froze the extras in small containers to keep and give to friends. Had to leave the house for the simmering time so I put it in a crockpot on low for 1 hour. Then I removed the lid and let the extra liquid reduce down for another 2-3 hours. I think the entire dish can be make by putting it all in a crock pot (low) all day & removing the lid for the last third of cooking time. Plus the kitchen will smell wonderful all day. Will try that and report back. 🙂 —
Wonderful! DH couldn’t stop eating in…by the spoonful, on bread…. He thought it wold be good as a suace with chicken/pork on rice. I didn’t have peppers so I left them out.