Homemade Pineapple Mango Chutney

Tropical, fruity chutneys are often called for as an accompaniment in many of my favorite international cuisines and recipes. So when I saw this easy, homemade version in Colleen Patrick-Goudreau’s book Color Me Vegan, I knew I had to include it as a companion piece to the book review. Basically, everything you need to pull off this recipe at home can be purchased at discount grocery stores like Save a Lot or Aldi’s. This makes it a win-win for those looking to incorporate more cheap food with style at the family dinner table.

What you need:

2 tablespoons oil or water for sautéing, 1 teaspoon crushed red pepper flakes, 1 large minced yellow onion, 1 tablespoon minced fresh ginger, 1 large diced yellow bell pepper, 2 peeled and diced ripe mangoes, 1 small peeled and diced pineapple, ¼ cup firmly packed brown sugar, 1 ½ tablespoons curry powder, ½ cup apple cider vinegar.

What you do:

Over medium heat, add oil and stir in red pepper flakes until you hear them sizzle. Add minced onion and stir occasionally until the pieces have softened. Next, turn the heat up to medium and add ginger, bell pepper, mangoes, pineapple, brown sugar, vinegar and curry powder. Simmer for a half hour and allow to cool. Store in airtight containers in your fridge.


This also makes a fun fresh hostess gift at any time of year. Try putting some in half-pint canning jars that you can top with a bow. Tie on a gift tag, and you’re good to go for an unexpectedly yummy jar gift idea that will have people talking. In a good way.

Photo Credit: Cherrylet

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