The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!

Recipe Summary

prep:
35 mins
cook:
1 hr 10 mins
additional:
2 hrs
total:
3 hrs 45 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

68 calories; protein 0.6g; carbohydrates 14.6g; fat 1.4g; sodium 3.5mg. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/24/2009
Delicious! Like every recipe, I made some changes to fit my family. You can do pretty much whatever, but for ease, I'd use a can of pineapple tidbits - soooo much easier and just as tasty. It has just enough zing to it. Read More
(41)

Most helpful critical review

Rating: 3 stars
06/30/2019
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. Read More
43 Ratings
  • 5 star values: 35
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/24/2009
Delicious! Like every recipe, I made some changes to fit my family. You can do pretty much whatever, but for ease, I'd use a can of pineapple tidbits - soooo much easier and just as tasty. It has just enough zing to it. Read More
(41)
Rating: 4 stars
04/24/2009
Good recipe. I've put the jars into a cool dark larder to allow the curry powder to mellow in flavour. Nonetheless on initial tasting there's a nice sweet/spicy flavour. I also put in some sultanas to give it some contrasting colour. Read More
(25)
Rating: 5 stars
06/28/2010
I skipped the onions because of family allergies and substituted a can of crushed pineapple for the real deal. Still great! Loved it with chicken breasts. Would be a fab sandwich addition too. Read More
(23)
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Rating: 5 stars
04/05/2010
Wonderful and worth the effort! Plan ahead and make a day in advance. Read More
(14)
Rating: 5 stars
05/03/2010
This chutney is very good. I have already made it twice and have plans to make it again. I mixed equal parts chutney with mayonnaise to dress a cole slaw which was excellent! I have also used it a lot as a sandwich spread on chicken turkey and tuna sandwiches. Read More
(14)
Rating: 5 stars
02/03/2009
This is so-o flavorful the curry really has a bite. I served it with a slow-roasted pork for a holiday dinner. Read More
(13)
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Rating: 5 stars
11/29/2010
Easy and Excellent! Used fresh jalapeno ginger spice and 1 Tblsp of curry. Yummy over goat or cream cheese with crackers. Read More
(11)
Rating: 5 stars
11/21/2008
Pretty simple to make and bursting with flavor. A scoop on top really jazzes up chicken fish etc... Read More
(11)
Rating: 5 stars
06/17/2009
First time making chutney and it was PEEERFECT! So happy I found this recipe! I will be using it forever! Read More
(10)
Rating: 3 stars
06/30/2019
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. Read More
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