Pineapple Mango Chutney
Sweet tropical fruits meet warm spices in this tangy chutney. It’s the perfect accompaniment to curries, grilled meats and cheese boards.
Ingredients
- 2 cups diced fresh pineapple
- 2 cups diced ripe mango
- 1 cup diced onion
- 1 cup apple cider vinegar
- 1 cup brown sugar
- 1/2 cup raisins
- 1 tbsp grated fresh ginger
- 1 tsp mustard seeds
- 1/2 tsp red pepper flakes
Instructions
- Combine pineapple, mango, onion, vinegar, brown sugar, raisins, ginger, mustard seeds and red pepper flakes in a large saucepan.
- Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until the mixture thickens and the fruit becomes translucent, about 45 minutes.
- Taste and adjust seasoning; add more vinegar for tartness or sugar for sweetness.
- Ladle hot chutney into sterilized jars, leaving 1/2-inch headspace. Wipe rims and apply lids.
- Process in a boiling-water bath for 15 minutes. Cool completely and store in a cool, dark place.
Serve this chutney with roasted pork, curry dishes or as a spread on sandwiches. The sweet and spicy flavors get better with time.