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)
Recipe by PB + P Design at