About this recipe:The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chilli. Serve this chutney with chicken or seafood for an exciting burst of flavour!
2 tablespoons vegetable oil
1 teaspoon crushed red chilli flakes
1 large onion, minced
10cm piece fresh root ginger, peeled and minced
1 large yellow pepper, diced
3 large ripe mangoes, peeled, stones removed and diced
1 small pineapple, peeled and diced
75g brown sugar
1 1/2 tablespoons curry powder
125ml cider vinegar
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Method Prep:35min › Cook:1hr10min › Extra time:2hr › Ready in:3hr45min
Heat the vegetable oil in a large saucepan over medium heat. Stir in the red chilli 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 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.