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–+ servings
a bowl with savory chutney

Spicy Mango Pineapple Chutney Recipe

Chef Adriana Martin
Inspired by the flavors of India, we created a sweet and spicy mango pineapple chutney perfect for a whipped cheese butter board appetizer, to use as a garnish, and for crafting other finger foods and savory applications.
5 from 33 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Course Sauces, preserves
Cuisine Indian Inspired Cuisine
Servings 30 servings
Calories 49 kcal

Equipment

  • 1 Dutch oven
  • 1 Food processor
  • 1 Wooden spoon
  • 3 Mason jars with lids
  • 1 Ladle
  • 1 Canning pot
  • 1 Canning funnel
  • 1 Chopping block
  • 1 Chefs knife
  • 1 Butter knife
  • 1 Wooden board
  • 1 Decorative parchment paper

Ingredients
  

Ingredients for the spicy mango pineapple chutney

  • 1 cup apple finely chopped can be granny smith, pink lady, or golden delicious
  • 1/2 cup apple cider vinegar
  • 1 cup brown sugar
  • 1/2 cup orange juice
  • 1 tablespoon red pepper flakes
  • 1 tablespoon garam masala
  • 1 teaspoon kosher salt
  • 1 tablespoon whole grain old style mustard
  • 1 teaspoon English spicy mustard
  • 1 container mango pineapple Sam's Fresh Salsa it is about 1.5 cups

Ingredients for the spreadable cheese butter board

  • 1 packet cream cheese (8oz- packet) at room temperature
  • 1/2 cup soft goat cheese at room temperature
  • 1/2 cup spicy mango pineapple chutney
  • 2 tablespoons Marcona almonds salted
  • 3 leaves fresh basil cut into juliennes
  • 1 package crackers and breadsticks
  • 10 slices spicy salami
  • 2 bunches green and red grapes
  • 6 chocolate truffles

Instructions
 

To make the chutney

  • Add all the ingredients to a Dutch oven and mix with a wooden spoon.
  • Cook the chutney at medium heat for 20-30, stirring until liquids reduce until the chutney turns a thick jam-like consistency.
  • Pour the chutney into sterilized mason jars, place the lids, and water bath for 10-15 minutes at boiling point.
  • Remove the mason jars from the boiling water and set them on a table until the tops pop. That is a sign the lids have been sealed correctly. If that doesn't happen, refrigerate.
  • If not canning the chutney, store it in an airtight container and refrigerate. It will keep fresh for up to 4 days.

To make the spreadable cheese butter board

  • Add the cream cheese and the soft goat cheese in a bowl and whip it until it becomes a spreadable cream cheese mix.
  • Place a sheet of parchment paper on a wooden board. Use a butter knife and add dabs of the cream cheese mix to cover the paper.
  • Top with the spicy mango pineapple chutney, salted almonds, and basil juliennes.
  • Serve with a side of a variety of crackers and breadsticks, charcuterie and grapes, or other fruits of your choice. And chocolate truffles.

Video

Notes

Making chutney is easy, but to achieve the best results, follow the below expert tips.
  • Chutney requires a long simmering time to reduce liquids to achieve a thick jam-like consistency. Use a dutch oven or a thick large saucepan.
  • We recommend a Dutch oven as it retains the heat evenly, and it is helpful when simmering at medium heat or medium-high heat.
  • If sauteing, choose vegetable oil or grapeseed oil for sauteing. Both oils have neutral flavors preserving the chutney’s original tastiness.
  • If using whole fruits, onion, and peppers, chop them with a food processor.
  • Mince the onion (sweet or red onions) for a chunky consistency.
  • Add chopped apples for a jam-like texture. And red or yellow peppers for a savory, peppery note.
  • Replace the apples with golden raisins or other candied fruit if desired.
  • The mixing of apple cider vinegar and brown sugar provides acidity and sweetness.
  • For citrus notes, use orange, lime, or lemon juice.
  • Add spices such as a cinnamon stick, red pepper flakes (or cayenne pepper.) Those add warmth and spicy notes.
  • Use garam masala or curry powder for a classic Indian touch.
  • Use spicy mustard (powered or paste) and mustard seeds for a British-style chutney.
  • Store the chutney in airtight containers or mason jars. It will remain fresh for up to 4 days when kept inside the fridge.
  • Our recipe is canning friendly. Make sure to sterilize the mason jars and the tops.
  • And water bath the jars for 10-15 minutes on high heat (boiling point) to ensure proper sealing.

Nutrition

Calories: 49kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 2mgSodium: 28mgPotassium: 37mgFiber: 0.3gSugar: 8gVitamin A: 133IUVitamin C: 2mgCalcium: 15mgIron: 0.2mg
Keyword canning, chutney, mango, pineapple, salsa
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