Best 4 Pineapple Mango Chutney Recipes

**Indulge in a Tropical Symphony of Flavors: Pineapple Mango Chutney Recipes to Tantalize Your Taste Buds**

Embark on a culinary journey to the tropics with our delectable pineapple mango chutney recipes. These vibrant condiments, bursting with a harmonious blend of sweet, tangy, and savory flavors, will transport your taste buds to a tropical paradise. Crafted with the finest pineapples and mangoes, each recipe offers a unique twist on this classic chutney, ensuring an unforgettable taste experience. Whether you're seeking a spicy kick, a hint of aromatic spices, or a refreshing burst of citrus, our collection of chutney recipes has something for every palate. Prepare to elevate your meals with these versatile condiments, perfect as accompaniments to grilled meats, roasted vegetables, or even as a tangy glaze for your favorite dishes. Get ready to tantalize your taste buds and embrace the vibrant flavors of the tropics with our pineapple mango chutney recipes.

Here are our top 4 tried and tested recipes!

MANGO-PINEAPPLE CHUTNEY

Mango-Pineapple Chutney image

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!

Provided by MATHTUTORRITA

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 3h45m

Yield 24

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 teaspoon crushed red pepper flakes
1 large sweet onion, minced
4 inch piece fresh ginger root, peeled and minced
1 large yellow bell pepper, diced
3 large ripe mangoes, peeled, pitted, and diced
1 small pineapple, peeled and diced
½ cup brown sugar
1 ½ tablespoons curry powder
½ cup apple cider vinegar

Steps:

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.
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 : Calories 68.2 calories, Carbohydrate 14.6 g, Fat 1.4 g, Fiber 1.3 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.5 mg, Sugar 11.9 g

JERK-SPICED MANGO PINEAPPLE CHUTNEY

Jerk-Spiced Mango Pineapple Chutney image

I grew up eating mango, pineapple and spicy food, so enjoy the combination of these flavors. I try to make this chutney during the summer when the fruit is most flavorful and affordable. It's fine to adjust the spiciness according to your liking. You can serve this with any meat, but also with fish, such as salmon.-Sugiyarti Jorgenson, Kodiak, Alaska

Provided by Taste of Home

Time 1h40m

Yield 5 half-pints.

Number Of Ingredients 12

Ingredients

4 cups chopped peeled ripe mangoes (about 4 medium)
4 cups finely chopped fresh pineapple
2-1/2 cups packed brown sugar
1-1/2 cups cider vinegar
1 large onion, chopped
1/3 cup finely chopped crystallized ginger
1 Scotch bonnet or habanero pepper, seeded and minced
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons rum
2 garlic cloves, minced
2 teaspoons ground allspice
1 teaspoon ground cinnamon

Steps:

In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened., Carefully ladle hot mixture into five hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 163 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 1g protein.

COUNTRY PâTé WITH MANGO AND PINEAPPLE CHUTNEY

Country Pâté with Mango and Pineapple Chutney image

This fresh chutney combines pineapple with a recent Parisian obsession-mangoes-for a vibrant counterpoint to rich pâté.

Provided by Paul Grimes

Categories Vinegar Mango Pineapple Meat Chill Anise Simmer Gourmet

Yield Makes 6 servings with leftover chutney

Number Of Ingredients 10

Ingredients

1/3 cup sugar
1 tablespoon water
1/2 teaspoon star anise pieces
1/2 cup red-wine vinegar
1/4 teaspoon hot red-pepper flakes
1 cup small dice (1/8 inch) mango (from 1 mango)
1/2 cup small dice (1/8 inch) fresh pineapple (1/4 pound)
1 1/2 pounds store-bought country pâté
Accompaniment:
a baguette

Steps:

Bring sugar and water to a boil with star anise in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until pale golden. Carefully add vinegar, red-pepper flakes, and 1/8 teaspoon salt (caramel will spatter and harden). Continue to cook until sugar has dissolved. Remove from heat and cool 10 minutes.
Pour syrup over fruit in a bowl and gently stir. Chill at least 4 hours.
Bring chutney to room temperature before serving with pâté

PINEAPPLE MANGO CHUTNEY

Pineapple Mango Chutney image

This sweet and spicy chutney is great over scallops or chicken.

Provided by Yorkville_Mom

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

Ingredients

½ cup diced pineapple
½ cup diced mango
½ cup peeled, diced cucumber
⅓ cup diced red bell pepper
2 limes, juiced
3 tablespoons minced green onion
1 jalapeno pepper, seeded and minced
1 teaspoon minced fresh mint
salt to taste

Steps:

Mix pineapple, mango, cucumber, red bell pepper, lime juice, green onion, jalapeno pepper, mint, and salt in a bowl. Chill in refrigerator for about 1 hour before serving.

Nutrition Facts : Calories 42.1 calories, Carbohydrate 11.5 g, Fat 0.2 g, Fiber 2.2 g, Protein 0.8 g, Sodium 2.9 mg, Sugar 6.4 g

Tips:

Choose ripe pineapples and mangoes: Using ripe fruits will ensure that your chutney has the best flavor and sweetness. Look for pineapples that are golden yellow in color and mangoes that are slightly soft to the touch.
Use fresh ginger and garlic: Fresh ginger and garlic will give your chutney a more vibrant flavor than dried or powdered spices. If you don't have fresh ginger or garlic on hand, you can substitute 1/2 teaspoon of ground ginger and 1/4 teaspoon of garlic powder.
Don't overcrowd the pot: When cooking the chutney, make sure that you don't overcrowd the pot. This will prevent the chutney from cooking evenly and will make it more likely to burn.
Cook the chutney until it thickens: The chutney is done cooking when it has thickened and reduced by about half. This will typically take about 30 minutes.
Store the chutney properly: Once the chutney is cooked, let it cool completely before storing it in an airtight container. The chutney can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.

Conclusion:

Pineapple-mango chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for serving with grilled meats, fish, or vegetables. It can also be used as a topping for yogurt, ice cream, or pancakes. No matter how you choose to enjoy it, pineapple-mango chutney is sure to please everyone at your table.