Mango and Pineapple Chutney
by Editorial Staff
Traditional Indian seasoning. This chutney is made with mango and pineapple. It goes well with chicken, fish or pork with rice.
Cook: 1 hour 10 mins
Servings: 12
Ingredients
- Vegetable oil – 2 Tbsp. spoons
- Onion – 1 Piece
- Red pepper – 1/2 Teaspoon
- Fresh Ginger (5cm) – 1 Slice
- Mango – 2 Pieces
- Pineapples in their own juice – 500 grams
- Brown Sugar – 1/2 Cup
- Apple Cider Vinegar – 1/2 Cup
- Garam masala – 1 Art. the spoon
- Raisins – 1/4 Cup
Directions
- Rinse the mangoes and cut into chunks.
- Fry the red peppers in flakes in oil until they darken slightly. Add chopped onion. Fry until soft.
- Peel the ginger and grate it directly into the onion. Continue frying for a couple more minutes until everything softens.
- Add mango and canned pineapple (with juice). Also add brown sugar, vinegar and garam masala. Stir the mixture well, and bring to a boil.
- The mixture should simmer for about an hour. Stir occasionally. The liquid will gradually go away and there will be a jam consistency. If using raisins, add them at the end of the cooking time (about 45 minutes). Serve hot or cold.
Bon appetit!
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