Tropical Chilli Chutney

One of our favourite fruits and even better if you can use fresh Pineapple and Mango. Superb accompaniment with curries!   Also great with a strong cheese to help balance the flavours.

Tropical Chilli Chutney

  • 300g Fresh pineapple
  • 1 Mango
  • 2 Scotch Bonnet Pods (Orange or Yellow)
  • 1 Onion
  • 150g Brown Sugar
  • 100ml Cider Vinegar  (Using Cider Vinegar will help to keep the chutney a lighter colour as well as add flavour)
  • 1 tsp Ground Ginger
  • 1/2 tsp Sea Salt
  •  Dash of Lime Juice
To make : 

1) Chop the pineapple into small chunks. Fresh is best but tinned is ok. 
2) De-stone, peel and chop the flesh of the Mango.  Again fresh is best but otherwise use 1 tin of mango chunks. 
3) Peel and finely chop the onion
4) Chop the chilli pods and remove the seeds.
5) In the preserving pan, add the onion, ginger, pineapple,mango chilli, salt, sugar and vinegar.
6) Bring to the boil, stirring regularly until the sugar has dissolved.
7) Cook gently for 30 minutes until the pineapple is tender and the chutney has reached setting point.  **
8) Add the lime juice and stir
9) Pour into warm, sterilised jars and seal.
10) Store for at least 2 weeks before eating to allow the flavours to mature.

** To test if a chutney is ready, drag a spatula/wooden spoon through the mixture so you can see the bottom of the pan. If the mixture immediately fills the gap, then it is NOT ready.  When the gap does not fill with the mixture, then the chutney is ready.