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Prep 30 mins
Cook 30 mins
This, we made to serve with the "Swordfish Skewers With Escoveitch Tartar Sauce!" Chef Bradford Thompson created this recipe to balance some of the fiery Jamaican dishes he likes to cook at home. It is made with a mix of fresh mango, papaya and pineapple, and it is delicously sweet and delicately spicy. F&W Magazine, June 2008 edition, from - Real Flavor Of Jamaica: A Fast & Fabulous Road Trip.
- 1⁄4 cup red wine vinegar
- 2 tablespoons honey
- 2 tablespoons light brown sugar
- 1⁄4 teaspoon ground coriander
- 1 cinnamon stick (2-inch)
- 1 pinch ground cloves
- 1 small bay leaf
- 1 1⁄2 cups finely diced pineapple (1/2 inch slices)
- 1 1⁄2 cups finely diced mangoes (1/2 inch slices)
- 1 cup finely diced papaya (1/2 inch slices)
- 1 small garlic clove, minced
- 1⁄2 teaspoon finely grated fresh ginger
- 1⁄2 small scotch bonnet peppers or 1⁄2 small habanero pepper, minced
- fresh ground white pepper
- In a large saucepan, combine the vinegar, honey, brown sugar, coriander, cinnamon stick, cloves and bay leaf and bring to a simmer.
- Add the pineapple, mango, papaya, garlic, ginger and Scotch bonnet and season lightly with salt and white pepper.
- Simmer over low heat for 30 minutes.
- Let cool.
- Discard the cinnamon and bay leaf.
- Serve at room temperature or chilled.
- **The chutney can be refrigerated for up to 2 weeks.