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Pineapple Chipotle Chutney

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“Got this recipe from M&M, it is good with spring rolls and sausage rolls.”
READY IN:
40mins
SERVES:
4-6
YIELD:
1 3/4 cups
UNITS:
US

Ingredients Nutrition

Directions

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

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