Pineapple Mango Chutney Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Crushed pineapple1 Can (10oz)
 1 semiripe mango, peeled, pitted, and cut into 3/4-inch pieces
 Packed brown sugar3/4 Cup (16 tbs)
 Red wine vinegar1/2 Cup (16 tbs)
 Lime juice1/4 Cup (16 tbs)
 Garlic powder1/4 Teaspoon
 Ground ginger1/4 Teaspoon
 Onion1 Medium, chopped
 Shredded coconut1 Cup (16 tbs), flaked
 Raisins1 Cup (16 tbs)
 Cinnamon stick1
 Green chiles2 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.

Comments

Anonymous

Anonymous says :

looks tempting. I am going to try it today. Thanks
Posted on: 10 December 2009 - 2:42pm
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