Spicy Pineapple & Mango Chutney

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Spicy Pineapple & Mango Chutney

Indian cuisine. I far too rarely make it and whenever I actually do, I ask myself “why don’t I make this more often?”. The answer is often due to the fact it’s usually a tad more time-consuming than I prefer my dinners to be. I’m a busy girl these days so during the week I want the dinner done and on the table within 30 minutes. Weekends however I have no excuse, which is why I opted for a full Indian dinner this Saturday; homemade naan bread, red lentil curry and rice included.

One of the things I always admired about Indian cuisine is the colours and fresh seasoning. The vibrant yellow colour of this chutney will liven up any dish, especially when garnished with some fresh herbs. Fresh minced ginger, pineapple, ripe mangoes, onion and bell pepper is the staple ingredients in this chutney, which makes for a healthy and sweet addition to spicy Indian food.

Spicy Pineapple & Mango Chutney
Spicy Pineapple & Mango Chutney

Ingredients:

  • 1 small pineapple, peeled and diced
  • 2 medium-sized mangoes, peeled and diced
  • 1 medium-sized yellow bell pepper, diced
  • 1 large yellow onion, minced
  • 3/4 cup water
  • 2 tbsp white wine vinegar (or apple cider vinegar)
  • 1 – 2 tbsp hot curry powder (or regular if this is too spicy!)
  • 1 tbsp minced fresh ginger
  • 1/2 tsp Maldon salt

Directions:

  1. Prepare the vegetables and fruit as listed above.
  2. Heat up a large saucepan on high-medium heat. Add in the minced onion and cook in 4 tbsp of water until soft. This will only take a couple of minutes. Decrease heat to medium before stirring in the minced ginger, bell pepper, mangoes, pineapple, 1 tbsp of curry powder, water, salt and vinegar. Bring to a simmer and cook for about 30 minutes, stirring occasionally.
  3. Once properly cooked, taste and add more curry powder if desired. I used a hot curry powder from my local food marked, but if you get your hands on authentic Indian curry powder you probably need a lot less. Add it in gradually while tasting to make sure it doesn’t get too spicy!

Cool completely before transferring to a large jar. Store in the fridge and it should keep for at least 1 week, maybe longer. You can always opt for freezing half of this down if you want to have it readily available!

It does not get much simpler than that! I hope you enjoyed this recipe and be sure to let me know your thoughts on Indian cuisine. I am afraid I do not do the complex cookery justice often enough and I am always on the look-out for other ways to incorporate it into my diet.

Best wishes and happy cooking,

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