Pineapple Mango Chutney
Portion Size: 2 Tablespoons
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons vegetable oil | |
| 1/2 teaspoon crushed red pepper flakes | |
| 1 small sweet onion, minced | Washed, peeled and minced |
| 2 inch piece fresh ginger root, | Washed, peeled and minced or 1 teaspoon ground |
| 1 yellow bell pepper, diced | Washed, trimmed and diced |
| 2 large ripe mangoes, | Washed, peeled, pitted, and diced |
| 1 small pineapple, | Washed, peeled and diced |
| 1/4 cup brown sugar | |
| 1 tablespoons curry powder | |
| 1/4 cup apple cider vinegar |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | 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. | |
| 2 | Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes. | |
| 3 | Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. | |
| 4 | Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. | |
| 5 | Bring to a simmer, and cook for 30 minutes, stirring occasionally. | |
| 6 | Cool the chutney completely when done and store in airtight containers in the refrigerator |
Posted in Sauce Recipes
