Elly in Canada's Note:
Fresh fruit makes a delicious accompaniment to grilled or broiled chicken and fish. Serve this dish hot or at room temperature.
My Private Note
Units: US | Metric
- 1 large ripe mango, peeled and cut into cubes
- 1 small papaya, peeled, seeded and diced
- 1/2 medium sweet red pepper, julienned
- 1/2 cup raisins
- 1 tablespoon rum
- 1 tablespoon fresh lemon juice
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1 teaspoon yellow curry paste
- 1 teaspoon grated fresh ginger
- 1/4 cup grated fresh coconut
- 1Prepare mango, papaya and red pepper, put into a bowl and set aside.
- 2Put raisins into a small dish, add rum, stir to moisten, set aside.
- 3Using a medium-size saucepan, over low heat, melt butter, add sugar, curry paste and ginger, continue to stir until sugar and paste are dissolved and mixture bubbles
- 4Add mango, papaya and pepper
- 5Add raisin rum mixture and lemon juice, stir gently, the fruit will cause the mixture to seize, once the juices are released from the fruits it will blend nicely.
- 6Stir carefully until the fruit is warmed and coated with the sauce.
- 7Pour into serving dish and sprinkle with fresh coconut.
- 8Serve and enjoy!
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Nutritional Facts for Tropical Curried Fruit
Serving Size: 1 (206 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 242.9
- Calories from Fat 70
- Total Fat 7.7 g
- Saturated Fat 5.2 g
- Cholesterol 15.2 mg
- Sodium 52.0 mg
- Total Carbohydrate 44.0 g
- Dietary Fiber 3.2 g
- Sugars 36.4 g
- Protein 1.5 g
The following items or measurements are not included:
yellow curry paste