Pineapple mango chutney

Yield: 1 servings

Measure Ingredient
20 ounces Canned unsweetened crushed pineapple; liquid
\N \N Reserved
1 \N Semiripe mango
\N \N Peeled and pitted and cut into 3/4-inch
\N \N ; pieces
¾ cup Packed brown sugar
½ cup Red wine vinegar
¼ cup Fresh lime juice
¼ teaspoon Garlic powder
¼ teaspoon Ground ginger
1 medium Onion; chopped
1 cup Shredded or flaked coconut
1 cup Raisins
1 \N Cinnamon stick; (3-inch)
1 tablespoon Chopped fresh green chiles; up to 2

The slow cooker lends itself to making wonderful chutneys, such as this one, which are much better tasting-and more economical-than many of the commercial varieties. This makes a great accompaniment to roast pork, chicken, or beef and to all kinds of curries.


1. In a 3½-quart electric slow cooker, mix together all the ingredients.

2. Cover and cook on the low heat setting 6 to 61/2 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. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.

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