Pineapple Chipotle Chutney

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READY IN: 40mins
SERVES: 4-6
YIELD: 1 3/4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the olive oil and butter in a pan.
  • Add the diced red onion and cook until translucent, about 5 minutes.
  • Add allspice, chipotle pepper and adobo sauce (if using - recommended to add punch) and cook for 1-2 minutes.
  • Add the mango, papaya and pineapple and cook, stirring frequently for about 5 minutes.
  • Add the pineapple juice, vinegar and brown sugar.
  • Season with salt and bring to a simmer.
  • Cook, stirring frequently for 20-30 minutes or until mixture is thick and syrupy and liquid has almost completely evaporated.
  • Remove from heat and add the chopped coriander.
  • Cool to room temperature and serve.
  • Note: Chutney can be refrigerated for up to 2 weeks.
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