Recipe #1966
Pineapple, Mango and Coconut Chutney
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
2 cups (500 mL)
servings
servings
| Category: | Marinades and sauces |
| Subcategory: | Marinades |
| Source: | Chef José Trottier |
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Recipe ingredients
- 1 tsp. (5 mL) finely chopped hot finger pepper
- 2 shallots
- 2 Tbsp. (30 mL) safflower oil
- 1 cup (250 mL) pineapple
- 1 cup (250 mL) mango
- 1/2 red pepper
- 1 Tbsp. (15 mL) balsamic vinegar
- 1/4 cup (60 mL) coconut
- 2 Tbsp. (30 mL) fresh coriander
- 1/4 cup (60 mL) coconut juice
Preparation
Brown the hot pepper and shallot in oil.
Dice pineapple, mango and red pepper 1/2 in. (1 cm) thick.
Add shallots, cook 2-3 minutes over medium heat.
Add vinegar and coconut juice, coconut and coriander.
Simmer 2 minutes.
Suggestion
Use a slightly underripe mango in this recipe.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Peach-mango Chutney
- Pineapple Chutney Exotica
- Lindt Pineapple Coconut Cocktail
- Pear Chutney
- Grilled Mango and Pineapple Salad
- Mango Orange Onion Chutney
- Grain-fed veal eye of round roast with coconut milk sauce and mango salsa
- Germon Tuna Tartare with Passion Fruit, Coconut and Mango
- Grilled Pineapple with Basil-mango Coulis
- Mango, Cranberry and Rosemary Chutney
Mango, Cranberry and Rosemary Chutney
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