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Pineapple, Mango and Coconut Chutney https://www.metro.ca/userfiles/image/recipes/chutney-ananas-mangue-noix-coco-1966.jpg PT15M PT15M PT30M
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.
500
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
Pineapple, Mango and Coconut Chutney

Pineapple, Mango and Coconut Chutney

Rate this recipe
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500
mL
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

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
  • 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
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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