Recipe: Mango & Pineapple Chutney

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Any leftovers from the last delivery of mangoes or pineapples? If so, or if some of your fruit is damaged, you can still save it by working it into a tasty chutney. Recipe by Alicia Makanja.


  • 600 g mango
  • 400 g pineapple
  • 140 g cane sugar
  • 200 g cider vinegar
  • 2 teaspoon of grey or pink salt
  • 2 teaspoon of pepper
  • 2 cm piece of fresh ginger
  • 4 whole chillies
  • 4 tsp mild curry powder
  • 1/2 teaspoon chilli powder
  • Fresh dill


  1. Cut the mango and pineapple into small cubes. Set aside in a bowl and mix.
  2. Finely chop or crush the ginger, then roughly chop the chillies. Add to the fruit and mix.
  3. Add the remaining ingredients, stirring well, then pour into a saucepan.
  4. Caramelize the chutney over medium heat, covered, for about 25 minutes, stirring regularly. Allow any condensation on the lid to drip into the sauce.
  5. Taste while hot and add more chilli or salt to taste.
  6. While still hot, pour into the prepared and sterilised jars to preserve the chutney.

Serve on toast, with potato chips or a vegetable cheese. This chutney combines perfectly with a few dill leaves.