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Mango-Pineapple Chutney*

Serving size: 1/4 C

2 mangos, medium diced
1 pineapple, small diced
1 papaya, small diced
1/2 1b brown sugar (about 1-1/8 C packed)
1 oz fresh ginger, grated
1 C orange juice
Juice of 1-1/2 limes:
4 oz rice vinegar
1 T chili paste
1/2 T cayenne pepper
1 tsp granulated garlic
1/2 T curry powder
2 oz coconut (about 1 C)
4 oz raisins (about 3/4 C)
1-1/3 oz macadamia nuts, ground (about 15 nuts).’
3 oz chopped red bell pepper (about 3/4 C)

Sauté mango, pineapple, and papaya with brown sugar and ginger. Deglaze pan with orange and lime juice. Add rice vinegar, chili paste, cayenne pepper, garlic, and curry powder. Add coconut, raisins, macadamia nuts, and bell pepper. Simmer for 20 minutes. Remove from heat. Serve warm with Baked Opakapaka in Phyllo. Makes about 12 C.

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