Pineapple, Mango and Coconut Chutney

Pineapple, Mango and Coconut Chutney
  • 500 mL
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • 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

  • 0.500

    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.

Source: Chef José Trottier