Mango and Pineapple chutney

Mango and Pineapple chutney

Mango and Pineapple chutney

This is a very tasty chutney I have had it with pork, chicken and beef. My 9 year old went off to school with it in his sandwich with ham and cheese. I had it in my sandwich last night with leftover roast beef. If you like your chutney hot you should add more chilli.

Mango and Pineapple chutney

25g dairy free margarine (I use Pure sunflower or soya)
2tbsp oil rapeseed/olive or coconut
2cm piece of ginger chopped
2 garlic cloves chopped
1 onion chopped
1 red chilli deseeded and chopped
2tbsp soy sauce gluten free and wheat free
Grated zest and juice of 1 lime
2tsp of light brown sugar
1/4 tsp salt
2 mangos peeled and chopped into small cubes
1 can of pineapple drained weight 272g (you could use fresh pineapple)
2tbsp water

Makes 2 350g jars.

To sterilize the jars wash them in warm soapy water and put them in the oven at 140 degrees fan to dry for about 10 minutes.
Place a saucepan on a medium heat and add the margarine, oil, ginger, garlic, onion and chilli cook for 5 minutes. Blend this with a hand blender till smooth.
Add the soy sauce, lime zest and juice, sugar and salt mix well. Put in the mango, pineapple and water mix it all together, leave it to cook for about 30 minutes on a low heat.
When cooked mash lightly with a potato masher, I like to leave it slightly chunky. Pour the chutney into the hot jars put the lids on when the chutney is still hot.
The chutney will last for months in a dark place, when opened leave in the fridge use within 2 weeks.

Lovely for a BBQ with your home-made allergy free sausages!! Roll on Summer 🙂

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About cathalscookbookallergyfree

I am a 36 year old Mum of 3, Jack, Cathal, and Sarah Jane. Cathal has severe food allergies and this blog and webpage aim to help and support parents who find themselves having to cook allergy free meals, as I do on a daily basis.

Posted on 10/04/2013, in Uncategorized and tagged , , , . Bookmark the permalink. Leave a comment.

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