Tastes of Hawaii Recipe – Pineapple Mango Chutney From Kauai’s Old Plantation Days

Week 28–Pineapple Mango Chutney!

Pineapple Mango Chutney Recipe

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

Directions

In a large saucepan heat the oil over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, stir in the onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened. This will be about 20 minutes.

Remove the lid, increase the heat to medium, and stir in the ginger and 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, Be sure to stir occasionally. Cool the chutney completely store in airtight containers in the refrigerator.