PINEAPPLE CHUTNEY RECIPE - BBC GOOD FOOD
Give this tangy fruit pickle away as a gift or keep in your cupboard for a colourful household condiment
Provided by Good Food team
Categories Condiment
Total Time 1 hours 25 minutes
Prep Time 20 minutes
Cook Time 1 hours 5 minutes
Yield Makes 3 x 330ml or 2 x 500ml jars
Number Of Ingredients 10
Steps:
- Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.
Nutrition Facts : Calories 52 calories, FatContent 1 grams fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 1 grams fiber, SodiumContent 0.01 milligram of sodium
MANGO CHUTNEY RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories condiment
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield about 4 cups
Number Of Ingredients 13
Steps:
- Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
- In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.
- In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.
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