Ok everyone, hold on to your seats, this is one of my new favorite sauces. I’m over the moon excited about this flavorful, fresh and gloriously pretty chutney. It looks like sunshine and tastes like heaven.
It beautifully complimented my roasted salmon, allowing the rich flavors of the salmon to mellow under the tangy sweetness of the fruit. Oh, and just a little zip from the roasted chili sauce. Mmmm.
Bright, beautiful and spicy sweet I was so thrilled with this recipe I talked about it all through dinner; until I saw my gals eyes rolling to the back of their heads.
My little gal, who is quite animated, pretended to fall asleep over her plate. I think that was my hint to change the subject.
I can see Suzie Q’s daily journal headline… My crazy Mother’s obsession with food.
Pineapple Mango Chutney
1 small fresh pineapple, peeled, cored and chopped
3 mango’s, peeled and chopped
2 teaspoons grated fresh ginger
3 tablespoons sugar
¼ cup white wine or water
1-2 teaspoons roasted red chili paste (Thai Kitchen)
Combine all the ingredients except the chili sauce in a medium saucepan.
Heat over medium heat and keep at a slow simmer for about 30 – 40 minutes or until the ingredients become soft and a bit saucy.
If the chutney becomes dry add a little more water or wine to the mixture.
When the chutney is done fold in the chili sauce.
Keep in the frig for up to one week.
Great over grilled pork, chicken and fish, especially salmon! Sam Choy serves his chutney with wok stir fried shrimp over rice. Yum!