Pineapple Mango Chutney Dipping Sauce Food

PINEAPPLE MANGO CHUTNEY

Steps:

• In a large saucepan, combine all ingredients & simmer over low heat, stirring occasionally, until mixture has a jam-like consistency, about 15-20 minutes.
• Let cool to room temperature, then store covered in a 4-cup container for up to 2 weeks in the refrigerator.

MANGO-PINEAPPLE CHUTNEY

Steps:

• Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
• Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

CURRY PINEAPPLE DIP

Steps:

• Cut pineapple in half vertically, leaving the top attached. Remove fruit from 1 half, leaving a 3/4-in. shell. Remove fruit and discard outer peel from remaining half; cut pineapple into bite-sized pieces. Set aside., In a small bowl, beat the cream cheese, chutney, curry and mustard until smooth. Spoon into pineapple shell and top with almonds. Serve immediately or refrigerate for up to 4 hours (remove from the refrigerator 30 minutes before serving). Serve with cut pineapple and, if desired, crackers.

MANGO AND PINEAPPLE CHUTNEY

Steps:

• Combine mangoes, ginger, garlic, onions, Jalapenos, bell pepper, spices, sugar and vinegar in a large stainless steel sauce- pan. Bring to a boil,then cook, uncovered for about 20 minutes or more, until tender and the sauce thickens.
• Remove let it cool, refrigerate and start using- with last more than a month in the fridge, covered.

CHUTNEY DIPPING SAUCE

Steps:

• Pulse chutney and wine in blender or food processor until smooth.

CREAMY CHUTNEY DIPPING SAUCE

Steps:

• Combine all ingredients.
• Chill.
• Serve.

MANGO, PINEAPPLE DIPPING SAUCE

Steps:

• 1. Place 1 1/2 of mangoes and can of pineapple in blender, add brown sugar, soy sauce and lime juice. Blend until thick sauce.
• 2. Add cayenne pepper to taste, it won't take much. Chop up remaining mango in small pieces and add to sauce. If it is to spicy you can add more brown sugar, or some jelly. I added a half jar of apricot jelly to it and it came out wonderful!