Sweet & Tangy, Spiced Mango and Pineapple Chutney
Sweet mango and pineapple simmered with white wine vinegar, fragrant ginger and warm spices until soft, sticky and beautifully golden.
This is a fresh, tangy refrigerator chutney with far less sugar than a traditional preserve. It is sweet, savoury and warmly spiced—the sort of condiment that somehow finds its way onto everything.
Ingredients
1 tablespoon neutral-tasting cooking oil
¼ teaspoon brown mustard seeds
¼ teaspoon fennel seeds
1 large onion, finely diced
2 garlic cloves, finely minced
2 teaspoons fresh ginger, finely minced
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground turmeric
¼ teaspoon ground cardamom
¼ teaspoon salt
3 large ripe mangoes, peeled and diced
¼ fresh pineapple, peeled, cored and diced
100 g sugar
¾ cup white wine vinegar
Method
1. Toast the whole spices
Heat the oil in a large, heavy-based saucepan over medium heat.
Add the mustard and fennel seeds and cook for 1–2 minutes, stirring gently, until fragrant and beginning to sizzle. They will be awfully bitter if taken too far, so watch them carefully.
2. Build the aromatic base
Add the diced onion, garlic, and remaining spices.
Cook over medium-low heat for approximately 5 minutes, stirring regularly, until the onion has softened and everything smells wonderfully fragrant. Reduce the heat further if the garlic or spices begin to catch.
3. Add the fruit
Add the fresh ginger, diced mango, pineapple, sugar and white wine vinegar.
Stir thoroughly so the fruit is evenly coated in the spices and the sugar begins dissolving into the vinegar.
4. Bring it to the boil
Increase the heat and bring the mixture to a gentle boil.
Allow it to bubble for 3–4 minutes, stirring regularly, then reduce the heat to a low simmer.
5. Slowly simmer
Cover the saucepan and simmer gently for approximately 45 minutes.
Stir every 10–15 minutes, scraping across the bottom of the pan to ensure the fruit and sugar are not sticking.
For a thicker chutney, remove the lid during the final 10–15 minutes and allow some of the excess liquid to evaporate. The fruit should become soft and glossy while still retaining a little texture.
6. Cool and refrigerate
Remove the chutney from the heat and allow it to cool briefly.
While it is still warm, spoon it carefully into clean, heatproof jars or containers. Allow the steam to subside, then close the jars and place them in the refrigerator within 2 hours of cooking.
Let the chutney cool completely before serving. The flavour becomes even better once the spices have had some time to settle into the fruit.
Keep refrigerated and enjoy within approximately 1 week.
Sofia’s Notes
This is a fresh refrigerator chutney, not a shelf-stable preserve. It must remain refrigerated.
Serve it with roasted white fish, salmon or chicken, or spoon it beside cucumber yoghurt for a sweet, spiced contrast.
I also love it spread over hot buttered toast with salty, jammy boiled eggs. It may sound slightly unusual, but the sweet-salty combination is outrageously good.
For a smoother chutney, gently crush some of the softened fruit against the side of the saucepan. For a chunkier finish, stir carefully and leave the fruit pieces intact.
If you like heat, add chilli flakes or a finely chopped fresh chilli with the garlic and spices.
