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.
Here are some more chutney recipes for you to try out Watch out they may be very hot in taste:
- Coriander and Chili Chutney/Dip
- Garlic Dip and Garlic Chutney
- Pineapple, mango and passion fruit Chutney
- Peanut Onion and Tomato Chutney
- Mango Chutney in the Instant Pot
- Fiery Tomato chutney with hot Green Chillies
- Coriander, chili and apple Chutney
- Tomato and Dates Chutney
- Mango Chutney with ginger and hot red chilies
Pineapple, mango and passion fruit chutney (vegan)
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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