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Pineapple-Mango Chutney 12 Servings ¼ cup golden balsamic vinegar 2 Tbsp agave syrup (or mild honey) 2 Tbsp brown sugar 1 tsp vanilla paste (or seeds from 1 vanilla bean) 1 cinnamon stick (broken in half) 1 whole star anise pod 0.125 tsp ground cloves 2 cups diced fresh pineapple (1/2-inch dice) 2 can diced fresh Earthbound Farm Organic Mango (1/2-inch dice) 1 Tbsp finely grated fresh ginger ½ clove finely minced Serrano or jalapeño pepper (seeds optional) 0.125 tsp salt 2 Tbsp minced fresh mint (optional)
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Pineapple-Mango Chutney

Fresh pineapple and mango team up to make a lively chutney with a nice balance of spicy and sweet. Serve with pork, chicken or duck, or add a few tablespoons to your favorite curry. This chutney can be made with pineapple alone if mangos aren't in season; canned, unsweetened pineapple chunks will also work, but reduce the cooking time.

12 Servings

Ingredients

¼ cup

golden balsamic vinegar

2 Tbsp

agave syrup (or mild honey)

2 Tbsp

brown sugar

1 tsp

vanilla paste (or seeds from 1 vanilla bean)

1

cinnamon stick (broken in half)

1

whole star anise pod

0.125 tsp

ground cloves

2 cups

diced fresh pineapple (1/2-inch dice)

2 can

diced fresh Earthbound Farm Organic Mango (1/2-inch dice)

1 Tbsp

finely grated fresh ginger

½ clove

finely minced Serrano or jalapeño pepper (seeds optional)

0.125 tsp

salt

2 Tbsp

minced fresh mint (optional)

Directions

Place the vinegar, agave syrup, brown sugar, vanilla, cinnamon, star anise and ground cloves in a medium-size saucepan and set over medium heat. Bring the mixture to a simmer, stirring to dissolve the sugar. Add the pineapple, mango, ginger, garlic, Serrano pepper and salt, and cook over low heat until the fruit is tender but not mushy, 20 to 25 minutes.

Remove the pan from the heat and let the chutney cool at room temperature. Discard the pieces of cinnamon and the star anise pod. Stir in the mint, if using.

Serve the chutney at room temperature or transfer to a clean container, cover and refrigerate for up to 3 weeks.

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