Chef’s Note

“Sweet and tangy with a bit of kick, this condiment is quite tasty! It’s a versatile ingredient you can use in a lot of different recipes…VIDEO”




7 250ml jars




  • 2 tablespoonsolive oil
  • 1 teaspoonred pepper flakes
  • 1 cupwhite onion, finely chopped
  • 1 cupred pepper, finely chopped
  • 14 cupginger, minced
  • 6 mangoes, peeled and cut into 1/4-inch pieces (about 7 cups)
  • 1 cuppineapple juice
  • 12 cupwhite vinegar
  • 12 cupbrown sugar
  • 1 12 tablespoonscurry powder
  • 1 teaspoonground turmeric
  • 12 teaspoonallspice
  • 14 teaspoonsea salt
  • 14 teaspoonblack pepper (or to taste)
  • Directions

  • In a small bowl, mix red pepper flakes with oil and let it sit for 4 to 5 hours.
  • On medium heat, pour oil mixture in a fine sieve over a large deep saucepan and discard the red pepper flakes. When hot, add onions and red peppers; sauté until soft, about 3 minutes. Add ginger and sauté for 1 minute. Add chopped mangoes and cook for 5 minute.
  • Meanwhile in a medium bowl, combine pineapple juice, vinegar, sugar, curry powder, turmeric, and allspice; whisk well. Pour pineapple mixture in the saucepan and stir; season with salt and pepper. Turn the heat to medium-high and bring mixture to a simmer. Reduce heat to medium and simmer until thickens, about 35 to 45 minutes, stirring often.
  • Pour hot chutney into prepared jar and process in a water bath for 15 minutes. 7 (250ml/8 oz.) canning jars.
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