Pineapple Mango Chutney Recipe

Pineapple Mango Chutney Recipe

This fresh Pineapple Mango Chutney tastes superbly and it makes an ideal accompaniment for dinner meals, salads and it is equally tempting served plainly with all types of home-made bread and paratha.

 

Microwave Cooking

 

Category              Pickles, Chutney

 

Preparation Time                             20 minutes

Cooking Time (microwave}            30-35 minutes

 

Makes                  1 KG

 

 

Ingredients: Pineapple Mango Chutney Recipe

 

500g skinned pineapple

1 large mango

1 small piece of peeled ginger

150g of sultanas

4 tbsp distilled white vinegar

2 tbsp fresh chopped mint

225g granulated sugar

Salt

Large pinch of nutmeg

 

 

Preparation Method: Pineapple Mango Chutney Recipe

 

Cut the pineapple into small pieces and sprinkle with salt. Put the pineapple in a large bowl and leave to stand for 30 minutes.

 

Drain the pineapple, then rinse it thoroughly to remove the excess saltiness.

Peel the ginger and cut into very fine silvers with a sharp knife.

 

Remove the outer skin of the mango and roughly chop the flesh. Discard the stone.

 

Combine the pineapple, mango and ginger into a large bowl and stir in the raisins, mint, vinegar and nutmeg. Mix well.

 

Cover the bowl with cling film and pierce this several times with the tip of a sharp knife.

 

Cook the pineapple mixture on high for 15 minutes, stirring frequently during the cooking.

 

Add the sugar to the cooked fruit and stir until it has completely dissolved.

 

Continue cooking the chutney on high for another 15 minutes, stirring after each 3 minutes to prevent the chutney from burning.

 

After this, now run a wooden spoon through the chutney, if you find any hard piece, remove it or continue cooking for a further 5 minutes, checking after each minute until setting point is reached.

 

Pour the pineapple mango chutney immediately into hot, sterilized jars and cover and seal in the usual way.

 

 

Serving Idea:

Serve with curries, ploughman’s lunches or cold pies.

 

Cook’s Tip:

If fresh pineapples are not available, use the equivalent amount of drained, tinned pineapple. You must make sure that the pineapple has been tinned in natural juice and not in sugar syrup.

 

Vegetarian Suitability

This recipe is suitable for vegans or veggie lovers

 

Variation:

You can use peaches in place of the mango in this recipe

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