Pineapple Mango Chutney

December 30, 2013 / By Foodland

Pineapple Mango Chutney

Full of great aromatic and tropical flavors, Chef Keoni Chang share his recipe for a traditional sweet and savory Indian dish!
Servings 4 cups


  • 3 tablespoons vegetable oil
  • 1 medium red onion, diced
  • 1 teaspoon chili flakes
  • 0.25 cup peeled and finely chopped ginger
  • 2 cups local pineapple, diced
  • 1 large ripe local mango, peeled, and diced
  • 1 Granny Smith apple, peeled, cored, and diced
  • 0.5 cup golden raisins, soaked in ½ cup apple juice until soft
  • 0.5 tablespoon ground allspice
  • 1 tablespoon curry powder
  • 0.5 teaspoon kosher salt
  • 0.75 cup apple cider vinegar
  • 0.5 cup light brown sugar
  • 2 tablespoons finely sliced mint


  1. In a medium sauce pot heat the oil and add the chili flakes and onions and sweat until onions are translucent. Add the ginger and cook for 1 to 2 minutes.
  2. Add the rest of the ingredients except the mint.
  3. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently.
  4. Continue to simmer until the mixture thickens and looks shiny. Cool and stir in the mint.
  5. Adjust sweetness or sourness with more brown sugar or cider vinegar.
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