Mango & Pineapple Chutney

Did a few mangos or pineapples get left over from the last delivery? If so, or if some of your fruits are damaged, you can still save them by turning them into a tasty chutney. Recipe by Alicia Makanja.

05/03/2026

Ingredients

Ingredients for 4 portions

600 g Mango

400 g Pineapple

140 g Cane sugar

200 g Apple cider vinegar

2 tsp grey or pink salt

2 tsp Pepper

2 cm piece of fresh ginger

5 Chili peppers

4 tsp mild curry powder

1/2 tsp hot chili powder

Fresh dill

Preparation

Cut the mango and pineapple into small cubes. Mix in a bowl.

Finely slice or crush the ginger and roughly chop the chili peppers. Add to the fruits and stir.

Then add the remaining ingredients. Make sure everything is well combined, then transfer to a pot.

Let the chutney caramelize covered over medium heat for about 25 minutes, stirring regularly. Let the condensation that forms on the lid run back into the sauce.

Taste, adjust, and season with more chili or more salt to taste.

While still hot, fill into pre-warmed and sterilized jars to preserve the chutney.

Serve on toast, with baked potatoes, or with plant-based cheese. Fresh dill goes very well with this chutney.