Pineapple Mango Chutney Recipe
Ingredients
1 (20-ounce) can unsweetened crushed pineapple, liquid reserved
1 semiripe mango, peeled, pitted, and cut into 3/4-inch pieces
3/4 cup packed brown sugar
1/2 cup red wine vinegar
1/4 cup fresh lime juice
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 medium onion, chopped
1 cup shredded or flaked coconut
1 cup raisins
1 (3-inch) cinnamon stick
1 to 2 tablespoons chopped fresh green chiles
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.
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