Since Mango and Pineapple are so readily available in the Caribbean much of the year. I decided to make a chutney to put over grilled mahi mahi. It turned out delicious! Some examples of other uses for chutney are over pork, in chicken salad, over cream cheese as a dip, or as part of charcuterie board. Once you make it, let your imagination run wild! So Yummy!
Mango Pineapple Curry Chutney
Ingredients
1-2 tablespoons vegetable oil
1-1.5 teaspoon crushed red pepper flakes
1/2 sweet onion or purple onion, minced (I used some of both)
2 inch piece fresh ginger root, peeled and minced*
1/2 yellow or red bell pepper, diced*
1/2 green bell pepper, diced*
2 ripe mangos, diced
1/2 fresh pineapple, diced in tidbits
1/4 cup brown sugar
1 tablespoons curry powder
1/4 teaspoon garlic powder
1/4-1/2 cup apple cider vinegar (depending on consistency you prefer)
Directions
- Heat vegetable oil in a saucepan (with an available lid) over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle.
- Stir in the onion. Reduce the heat to low, cover, and simmer, stirring occasionally until the onions have softened, about 8-10 minutes.
- Remove the lid, increase the heat to medium. Stir in ginger and bell peppers and continue stirring until the ginger is fragrant, 2 to 3 minutes.
- Stir in the mangoes, pineapple, brown sugar, curry powder, garlic powder and vinegar.
- Bring to a simmer, and cook for 15 minutes, stirring occasionally.
- Serve warm over grilled meat, or cool and store in airtight containers in the refrigerator for future uses up to 1-2 month.
Enjoy!
*I try to keep ginger root and bell peppers (sliced) in the freezer for cooking.
Recipe modified from:
allrecipes
https://www.allrecipes.com/recipe/166016/mango-pineapple-chutney/
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