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 


Steps:Directions: Critical Control Point /Quality Assurance
1Heat 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. 
2Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
3Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. 
4Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. 
5Bring to a simmer, and cook for 30 minutes, stirring occasionally. 
6Cool the chutney completely when done and store in airtight containers in the refrigerator
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Jacqueline Larson M.S., R.D.N. and Associates