Pineapple Chipotle Chutney
Ingredients
- 1 tablespoon unsalted butter or 1 tablespoon margarine ⓘ
- 1 tablespoon olive oil ⓘ
- 1 cup red onion, diced ⓘ
- 1 1/2 teaspoons allspice ⓘ
- 1 chipotle chile in adobo, seeded, finely chopped ⓘ
- 1/4 teaspoon adobo sauce (optional)
- 3/4 cup fresh mango, diced ⓘ
- 3/4 cup fresh papaya, diced (firm) ⓘ
- 1 1/2 cups fresh pineapple, diced or 1 1/2 cups canned pineapple, diced, drained, juice reserved ⓘ
- 1/4 cup pineapple juice or 1/4 cup orange juice ⓘ
- 1/4 cup cider vinegar ⓘ
- 1/4 cup brown sugar, packed ⓘ
Instructions
- Heat the olive oil and butter in a pan.
- Add the diced red onion and cook until translucent, about 5 minutes.
- Add allspice, chipotle pepper and adobo sauce (if using - recommended to add punch) and cook for 1-2 minutes.
- Add the mango, papaya and pineapple and cook, stirring frequently for about 5 minutes.
- Add the pineapple juice, vinegar and brown sugar.
- Season with salt and bring to a simmer.
- Cook, stirring frequently for 20-30 minutes or until mixture is thick and syrupy and liquid has almost completely evaporated.
- Remove from heat and add the chopped coriander.
- Cool to room temperature and serve.
- Note: Chutney can be refrigerated for up to 2 weeks.
Nutrition & Diet Analysis (per serving)
742
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).