Spicy Tropical Chutney

With Caribbean-inspired flavours, this mango and pineapple chutney is spiked with habanero chiles for a wonderfully spicy kick that balances nicely with the sweet fruit.

Prep Time:

15 minutes

Chill Time:

4 hours

Servings:

5 cups (1.25L)

Difficulty:

Intermediate

Ingredients

1 can (398 mL) pineapple chunks in pineapple juice
1 packet (2 ½ tsp) E.D.SMITH® Knox® gelatine
2 habanero chile peppers, seeded and diced
2 mangoes, peeled and chopped (about 2 cups/500 mL)
1 onion, peeled and diced
1 red bell pepper, seeded and diced
1/2 cup (125 mL) raisins
1/2 cup (125 mL) packed brown sugar
1/4 cup (60 mL) apple cider vinegar
2 cinnamon sticks (each about 2 inches/5 cm)
2 tbsp (30 mL) finely chopped fresh thyme
4 tsp (20 mL) minced fresh gingerroot
1 tsp (5 mL) ground allspice
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) ground cloves

Tips

This is a tasty and versatile preserve. Serve chutney on charcuterie or cheese boards. Use as a spread on sandwiches or as a topping for burgers. It’s also delicious as a condiment for grilled or roasted pork, chicken or fish.
To sterilize empty canning jars: Place jars right-side up on rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch (2.5 cm) above the tops of the jars. Boil for 10 minutes. (At elevations higher than 1,000 feet, boil 1 additional minute for each additional 1,000 feet.)
Cook Time: 20 minutes

Directions

1. Reserving juice, strain can of pineapple into medium bowl. Transfer ¼ cup (60 mL) of juice to small bowl. Sprinkle gelatine over juice in small bowl; let stand 1 minute. Set both bowls aside.
2. Meanwhile, cut pineapple chunks into smaller pieces.
3. In large saucepan set over medium heat, cook chopped pineapple, habaneros, mangoes, onion, red pepper, raisins, sugar, vinegar, reserved pineapple juice from medium bowl (without gelatine), cinnamon sticks, thyme, ginger, allspice, coriander, cumin and cloves. Bring to a boil over medium-high heat and cook, stirring occasionally, for 15 minutes or until liquid has reduced and caramelized slightly.
4. Stir bloomed gelatine mixture into pineapple mixture. Remove saucepan from heat and discard cinnamon sticks.
5. Spoon chutney into two 8 oz sterilized jars; let cool slightly.
6. Cover and refrigerate for 4 hours or up to overnight until set. Chutney will soften when served at room temperature. Store chutney up to 4 weeks in refrigerator. If using clean but not sterilized jars, store in covered jars in refrigerator for up to 1 week. Alternatively, add to clean plastic jars and store in freezer for up to 1 year.