Mango & Pineapple Chutney
This Mango & Pineapple Chutney is a sweet, tangy, and spiced delight that pairs perfectly with grilled dishes, cheese platters, sandwiches, or even as a dip.
Ingredients:
• 1 cup ripe mango (peeled and diced)
• 1 cup pineapple (peeled and diced)
• ¼ cup sugar (adjust to taste)
• 1 tbsp sunflower oil
• ½ tsp cumin seeds
• 2 cloves (lightly crushed)
• ¼ tsp cardamom powder
• A pinch of saffron (soaked in 1 tbsp warm water)
• ¼ tsp salt
Instructions:
1. Heat the Oil & Toast the Spices
• In a pan, heat the sunflower oil on low heat.
• Add cumin seeds and cloves, sauté for 30 seconds until aromatic.
2. Cook the Fruits
• Add the diced mango and pineapple to the pan.
• Stir in the sugar and salt, and cook on low heat for 5–7 minutes until the fruits soften.
3. Add Spices & Saffron
• Mix in the cardamom powder and saffron-infused water.
• Stir well and let it simmer for another 5 minutes, stirring occasionally.
4. Final Touch & Cooling
• Once the chutney thickens and the fruits break down slightly, turn off the heat.
• Let it cool completely before transferring to a jar.
Serving Suggestions:
• Spread on toast, sandwiches, or wraps.
• Serve as a dip for cheese boards.
• Pair with grilled meats, seafood, or roasted vegetables.
• Use as a glaze for BBQ or stir into yogurt for a tropical twist.
This chutney stays fresh for up to 1 week in the refrigerator. Enjoy the sweet-spicy tropical flavors in every bite!