Pineapple Mango Chutney

Full of great aromatic and tropical flavors, Chef Keoni Chang share his recipe for a traditional sweet and savory Indian dish!



Adjust Servings

Recipe CategoriesAsian Eat Local Tuesdays Sauces & Dressings


3Tablespoonvegetable oil
1eachmedium red onion, diced
1Teaspoonchili flakes
1⁄4Cuppeeled and finely chopped ginger
2Cuplocal pineapple, diced
1eachlarge ripe local mango, peeled, and diced
1eachGranny Smith apple, peeled, cored, and diced ½
1⁄2Cupgolden raisins, soaked in ½ cup apple juice until soft
1⁄2Tablespoonground allspice
1Tablespooncurry powder
1⁄2Teaspoonkosher salt
3⁄4Cupapple cider vinegar
1⁄2Cuplight brown sugar
2Tablespoonfinely sliced mint


  1. In a medium sauce pot heat the oil and add the chili flakes and onions and sweat until onions are translucent. Add the ginger and cook for 1 to 2 minutes.
  2. Add the rest of the ingredients except the mint.
  3. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently.
  4. Continue to simmer until the mixture thickens and looks shiny. Cool and stir in the mint.
  5. Adjust sweetness or sourness with more brown sugar or cider vinegar.


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