Pineapple, mango and passion fruit chutney (vegan)

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Like most Indians I tend to make a selection of chutneys and pickles to serve with our food.  I remember my mum and MIL coming up with different variations of chutneys and raitas depending on what was available at the time.  I too tend to make chutneys out of whatever is available in my fridge or cupboard.  I don’t believe in wasting anything.  I came up with this creation after seeing a mango, passion fruit and an open can of diced pineapple  in my fridge.  This gave me an opportunity to create a tropical chutney to enjoy this week with my meals and sandwiches.  And best of – this chutney is vegan!!   You can change some of the ingredients to make this chutney as hot or as sweet you like depending on personal taste.

Ingredients

  • 1 tin diced pineapple ( 432 gms)
  • 1 medium sized fresh mango – peeled and chopped
  • 1 fresh passion fruit ( use the pulp and seeds)
  • 1 tbls lemon juice
  • 1 tbls sugar
  • 2 green Kenyan chilies (hotter the better)
  • 1 dried red chili
  • Salt to taste
  • 1 tsp raw fennel seeds for garnishing and flavour

Method:

1. Combine the diced pineapple and its juices, the diced mango, passion fruit pulp, lemon juice,
sugar, green chilies, the red chili and salt in a saucepan.

2. Allow this to cook until the mangoes and pineapple soften. This could take about about 10
to 12 minutes.

3. Once cooked, blend the mixture using a potato masher or stick blender if you wish.  Add the fennel seeds.  The seeds will soften and give a lovely taste to this tropical chutney.

4. Allow to cool and bottle it to use with 7-10 days.  The chutney is perfect with Indian meals and as a sandwich spread too.

 

Pineapple, mango and passion fruit chutney (vegan)

Like most Indians I tend to make a selection of chutneys and pickles to serve with our food.  I remember my mum and MIL coming up with different variations of chutneys and raitas depending on what was available at the time.  I too tend to make chutneys out of whatever is available in my fridge or cupboard.  I don’t believe in wasting anything.  I came up with this creation after seeing a mango, passion fruit and an open can of diced pineapple in my fridge.  This gave me an opportunity to create a tropical chutney to enjoy this week with my meals and sandwiches.  You can change some of the ingredients to make this chutney as hot or as sweet you like depending on personal taste.
Course: condiment, dip, Side Dish
Cuisine: british, Indian
Keyword: chutney, dips
Author: Mina Joshi

Ingredients

  • 1 tin
    diced pineapple ( 432 gms)
  • 1 medium fresh mango – peeled and chopped
  • 1 fresh passion fruit ( use the pulp and seeds)
  • 1 tbls lemon juice
  • 1 tbls sugar
  • 2 green Kenyan chilies (hotter the better)
  • 1 dried red chili
  • Salt to taste
  • 1 tsp raw fennel seeds for garnishing and flavour

Instructions

  • Combine the diced pineapple and its juices, the diced mango, passion fruit pulp, lemon juice,
    sugar, green chilies, the red chili and salt in a saucepan.
  • Allow this to cook until the mangoes and pineapple soften. This could take about about 10-12 minutes.
  • Once cooked, blend the mixture using a potato masher or stick blender if you wish.  Add the fennel seeds.  The seeds will soften and give a lovely taste to this tropical chutney.
  • Allow to cool and bottle it to use with 7-10 days.  The chutney is perfect with Indian meals and as a sandwich spread too.

I shall be doing veganuary posts regularly so  watch out for more vegan recipes. 

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