• Email
  • Pin It

Pineapple Mango Chutney


Contributed by:

Pineapple Mango Chutney


0 comments | Leave Comment

1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...


Pineapple Mango Chutney

Sweet but not cloying, with an Asian accent and salty character.


  • Ready Time : 0 min


3 cups


  • 1 whole pineapple, cored and cut into 1-inch pieces
  • ¼ cup thinly sliced red onion
  • 1 tablespoon brown sugar
  • 1 teaspoon freshly grated ginger
  • ¼ cup water
  • 1 tablespoon honey
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon sesame oil
  • Pinch of kosher salt
  • Few grinds of black pepper
  • ½ cup raisins, optional
  • 1 mango, diced
  • 1 small jicama shredded, (about 1 cup)


In a saucepan cook the pineapple, red onion and brown sugar, over medium heat, until the onions become translucent and the pineapple begins to lightly brown (caramelize), about 10 minutes. Add the ginger, water, honey, soy sauce, sesame oil, salt, pepper and raisins if using.  Cover the pot and cook, over low heat, about 10 minutes.  Spoon the chutney into a bowl and chill.  When ready to serve, stir in the mango and jicama.






About June Hersh


June Hersh is teacher, writer, speaker, cook and mom. She combines her talent for cooking with her dedicated support of the Museum of Jewish Heritage — A Living Memorial to the Holocaust - by writing Recipes Remembered. She recently completed her second book, The Kosher Carnivore (St. Martin’s Press, 2011) and is at work on her third book Simple, Simpler, Simplest. Find out more about June and by her books here!

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in