Mango-Pineapple Chutney
Slice eggs in half lengthwise.
Recipe Summary Mango-Pineapple Chutney
The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!Ingredients | Curry Deviled Eggs With Mango Chutney2 tablespoons vegetable oil1 teaspoon crushed red pepper flakes1 large sweet onion, minced4 inch piece fresh ginger root, peeled and minced1 large yellow bell pepper, diced3 large ripe mangoes, peeled, pitted, and diced1 small pineapple, peeled and diced½ cup brown sugar1 ½ tablespoons curry powder½ cup apple cider vinegarDirectionsHeat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.Info | Curry Deviled Eggs With Mango Chutneyprep:
35 mins
cook:
1 hr 10 mins
additional:
2 hrs
total:
3 hrs 45 mins
Servings:
24
Yield:
24 servings
TAG : Mango-Pineapple ChutneySide Dish, Sauces and Condiments Recipes, Chutney Recipes,
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