Spiced Mango & Pineapple Chutney

When it comes to “fridge door” essentials, I can’t resist spicing it up. A small selection of perfectly piquant chutneys and pickles can elevate even the most mundane of meals.

Take a cheese sandwich and add a smear of Raj inspired Piccalilli, pimp a plain chicken breast with a glazing of spiced apricot chutney or stir a dollop of sticky onion jam through a beef stew. Whether it’s some extra crunch, tang, spice or sweetness that your dish is lacking, preserves are an easy way to add that little extra flair.

Chutneys are my hero ingredient. As well as being kitchen essentials, they of course make the ultimate “made with love” gift. There is still something wildly romantic about preserving a moment in a jar for your loved ones to enjoy at a later date. Give me a jar of lovingly prepared relish over a bottle of perfume any day.

Here is the recipe for my own Mango & Pineapple Chutney which has become one of the favourites from my Indian Thali takeaways and pop-up events. A papadam or indeed, a cheese toast make the perfect vehicle for this versatile chutney. Customise this recipe as you please; if you prefer a chunky chutney over something spreadably smooth then just chop your fruit into bigger chunks and if you like it really spicy then add more chilli powder or stir though a sliced chilli at the end. Get ahead of Christmas gifts now with this recipe that produces enough jars for all of your favourites. Ensure that your jars are sterilised properly so that your little pots of gold coloured goodness last thought the winter…That is if can resist not getting to them first. 

Spiced Mango & Pineapple Chutney

0 from 0 votes

Course: CondimentCuisine: IndianDifficulty: Easy

Servings

3

jars

Prep time

15

minutes

Cooking time

1

hour 

One of the favourites from my Indian Thali takeaways and pop-up events – the perfect balance of salty, sour and spicy..

Ingredients

• 500 ml sugar

• 250 ml white wine vinegar

• 8 cardamom pods, seeds removed from pods

• 2 cloves

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 1 sp black mustard seeds

• 1 tsp chilli powder

• 4 green mangoes, skin removed & sliced into small chunks

• 1 pineapple, skin removed & sliced into small chunks

• 1 handful raisins

• 1 thumb-sized piece ginger, finely grated

• 3 garlic cloves, finely chopped

Directions

• Heat the sugar and vinegar together in a large pan. Bring to a boil, stirring continuously until the sugar has completely dissolved.
• Gently toast the cloves, cumin, coriander, cardamom and black mustard seeds until aromatic. Be careful not to burn the spices.
• Crush/ grind the spices using a pestle and mortar or a spice grinder. Add the chilli powder to the spice mix.
• Add the ground spices, chopped mango, pineapple, raisins, ginger and garlic to the pan. Simmer for about an hour, stirring regularly.
• After 40 minutes to and hour, the chutney will become syrupy.
• When the chutney has a thick, sticky consistency to your liking, check for seasoning and add salt/more chilli powder to suit your tastebuds.
• Divide among impeccably clean, sterilised jars. Will keep for up to 6 months.