Pineapple Mango Chutney Recipe
Ingredients
| Crushed pineapple | 1 Can (10oz) | |
| 1 semiripe mango, peeled, pitted, and cut into 3/4-inch pieces | ||
| Packed brown sugar | 3/4 Cup (16 tbs) | |
| Red wine vinegar | 1/2 Cup (16 tbs) | |
| Lime juice | 1/4 Cup (16 tbs) | |
| Garlic powder | 1/4 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Onion | 1 Medium, chopped | |
| Shredded coconut | 1 Cup (16 tbs), flaked | |
| Raisins | 1 Cup (16 tbs) | |
| Cinnamon stick | 1 | |
| Green chiles | 2 Tablespoon, chopped | |
Directions
1. In a 3 1/2-quart electric slow cooker, mix together all the ingredients.
2. Cover and cook on the low heat setting 6 to 6 1/2 hours.
3. Remove the lid and increase the heat to the high setting. Cook, uncovered, 2 hours longer, or until the mixture is slightly thickened. Remove the cinnamon stick. Let cool to room temperature, then refrigerate and use within 2 weeks or freeze up to 2 months.
2. Cover and cook on the low heat setting 6 to 6 1/2 hours.
3. Remove the lid and increase the heat to the high setting. Cook, uncovered, 2 hours longer, or until the mixture is slightly thickened. Remove the cinnamon stick. Let cool to room temperature, then refrigerate and use within 2 weeks or freeze up to 2 months.
Chef
