Mango Pineapple Chutney Recipe

Spicy Caribbean Pineapple or Mango Chutney

WEBMay 3, 2021 · 3. Add the remaining ingredients to the pan. 4 Stir to combine and leave to boil on a medium heat for 30 minutes stirring occasionally …

Rating: 3.7/5(22)
1. Peel the onions and chop.Using a large heavy pan, heat the oil then add the onions and cook until they become transparent. Make sure you don't let the onions brown as this will result in a bitter taste.
2. Add the remaining ingredients to the pan. Stir to combine and leave to boil on a medium heat for 30 minutes stirring occasionally to ensure nothing sticks to the bottom of the pan.
3. After 30 minutes, turn the heat down and let the chutney reduce down until it becomes a thick jam like consistency. This should take between 1 1/2 to 2 hours. Stir every now and again to prevent sticking to the bottom of the pan. When the chutney has reduced enough so it is thick (like jam), you can use a potato masher to mash it down or if you like the texture lumpy, leave as it is. I have mashed mine (in the photo above) until it is only slightly lumpy.
4. If you are going to use the chutney within the next few days, it will keep nicely in the fridge once cooled, in an air tight container.

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