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Say it with relish

8 months ago

mango-pineapple chutney

With its appetizing yellow hue contained in a jar, this mangopineapple chutney sure is a feast for your eyes. Capture the essence of summer in this sweet-spicy condiment that’s sure to brighten up any table. Serve it with stewed curry dishes, grilled meats, or fried fish. This chutney also goes well with lamb or duck.

 

MANGO-PINEAPPLE CHUTNEY

Makes 1 bottle

 

1 cup White cane vinegar

2 cups Sugar

1 Large onion, chopped

3 cloves Garlic, minced

3 cups Diced ripe mangoes

3 cups Diced fresh ripe pineapple

1 Tbsp Grated fresh ginger

½ tsp Red pepper flakes

2-3 Whole cloves

1 (30g) box Raisins

  1. Pour vinegar in a medium pot over medium heat. Add sugar and stir. Bring to a boil and stir until sugar is dissolved.
  2. Mix in onions and garlic. Simmer for five minutes.
  3. Mix diced mangoes and pineapples.
  4. Squeeze grated ginger and pour ginger juice into the mixture.
  5. Add red pepper flakes, cloves, and raisins.
  6. Simmer for 45-50 minutes until thick, stirring occasionally.
  7. Let cool completely and pour into sterilized jars. 

 

Recipe by Nina Daza-Puyat, adapted from Simply Recipes
Photographed by Zac Moran of Studio 100

 

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