Pineapple Mango Chutney Recipe

Summary

CuisineIndianCourseSide Dish
MethodSlow CookerMain IngredientFruits

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.

Comments

Anonymous says :

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

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