Mango and Pineapple Chutney
When buying chutneys you have to read the label a lot of them have wheat or milk in them. That is why I make my own. This one is so simple and tasty and goes with ham, chicken and pork. And a lot more…..
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)
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.
This recipe is gluten free, wheat free, dairy free, egg free, nut free and suitable for coeliacs and vegans.