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Pineapple Mango Chutney

Hi Everyone,

Today I am sharing a recipe that I had for you a few weeks ago before my computer crashed and thank goodness it was saved.  I have been exhausted this week from my trip, plus I think I’m not eating enough during the day because I ate so much over the weekend that I felt the need to cut back.  I really think I need to start eating bigger lunches.  By the time I am done with work I am so tired that I don’t want to go to the gym or make dinner.  I hate feeling that way and I need to fix that!!  Sorry I’m rambling!  I tend to ramble when I’m tired.  When I’m over tired, I cry!  I promise there is no crying in blog writing!!

Today I have for you my Pineapple Mango Chutney!  This little spread is sweet, tropical and goes with so many dishes.  I have served this on chicken, dipped crackers with cream cheese in it, put it in my yogurt and ice cream and it’s also wonderful with shrimp.   Plus to boot, it’s really easy to make and no canning involved!

I love making quick jams and chutney because of how simple it is and it extends the life of your fruit.  I happen to have a cut up pineapple in the fridge and I knew I wasn’t going to be able to eat it all, along with a mango.  I tend to over buy my fruits and vegetables.  I decided to make the chutney so I could have it for another couple of weeks.  The chutney is thick chock full of chunks of pineapple with little hints of mango.  You can puree it if you don’t want chunks of fruit, but I like the chunks!  You can use this recipe to use with other fruit too,  I do it all of the time!  I think I need to try this with vegetables!  Hey, that gave me an idea!  he he

Pineapple Mango Chutney
Prep time
Cook time
Total time
A thick, no sugar added, sweet chutney made with pineapple and mango. Perfect with shrimp, pork and chicken or smeared on crackers.
Serves: 2 cups
  • 4 heaping cups pineapple, peeled, cored, roughly diced (1 large pineapple)
  • 1 heaping cup mango, peeled, cored roughly diced
  • 1 tsp. stevia
  • 1 tbsp. lime juice
  1. In a skillet add all of your ingredients, cook over medium heat stirring occasionally. Smash down the fruit while stirring. Cook until thicken and fruit has softened.
  2. Let the fruit cool a bit, then put in a blender and pulse it a couple of times. (If you want it smooth, puree it longer)Store in an airtight container in the refrigerator for up to two week.
  3. Use on toast, pork, chicken or shrimp.
Calories per two tablespoons: 26, Fat: .02, Cholesterol: 0, Sodium: .06, Potassium: 60, Carbs: 6.6, Fiber: .07, Sugar: 5.5, Protein: .02
Nutrition Information
Serving size: 2 tbsp (16 servings)

This is really a fabulous little jam!!  I loved it with cream cheese and crackers.  It makes for a sweet little afternoon snack!  If you feel like changing it up, you can add some spice to it!  You know me and spice!!!  Just saute some onions, jalapenos and sweet bell pepper, than mix it in with the chutney and you have tasty little sauce to top on your meat or seafood!!   I did that with chicken, but forgot to photograph it!  It was so good!!!

So remember, if your fruit that is going to go bad, make this recipe and preserve the life of your fruit.  Just keep an eye on it because cooking time can very from fruit to fruit!  You’ll know it’s done once your fruit has softened.

Well, I am off, I need to get to bed early!  I still have recipes to make for this week and I need to get some energy so I can cook away!

Have a great Thursday!



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