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Troppo Chutney with Mango and Pineapple
Recipe by Rhiannon Anderson
Rhiannon's Troppo mango pineapple chutney is fresh and a little spicy, and best served with chicken, meats or on sandwiches.
- Steps
- Ingredients
Steps
- Place shallots, chillies, ginger, garlic, lemongrass and coriander roots into a food processor and process to a paste.
- Place oil into a pan over low heat. Add paste and fry for 10 minutes, stirring regularly.
- Place capsicum onto a gas burner or under a grill and char all over. Remove from the heat and place into a bowl and cover.
- Add vinegar to the pan and cook until almost evaporated. Add pineapple and mango and fry for a further 5 minutes. Add sugar and salt, to taste, then simmer until reduced to a chutney consistency, about 30 minutes.
- When mango has broken down and pineapple is soft, peel and discard skin and seeds from capsicum. Finely dice the flesh and stir through chutney. Return to the boil then transfer to a serving bowl or jug.
