Lively Tropical Chutney

July 18, 2010 in Condiments by Joyce Bunderson

This recipe is designed to add flavor to fish, poultry or red meat.


2 tablespoons extra virgin olive oil
¼ teaspoon red pepper flakes, crushed
1 cup red onion, chopped
1 cup diced red pepper, chopped
1 tablespoon fresh ginger root, grated
2 mangoes, diced (about 1 ½ cups diced mango)
3 cups fresh pineapple, peeled and diced
1/3 cup Dr. Grandma’s Delight all-natural, zero-calorie sweetener
3 tablespoons lime juice
¼ teaspoon ground Cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon ground nutmeg


Heat the oil. Stir in the red pepper flakes; sauté for a minute or two, then add the onions. Reduce the heat to low, cover the pan, cook for about 10 minutes, stirring occasionally. When the onions are soft, add the ginger and red pepper, and sauté with a slightly higher heat for about 3 or 4 minutes. Finally stir in the mangoes, pineapple, Delight, lime juice, Cayenne pepper, cumin, and nutmeg. Simmer for 25 minutes, stirring occasionally.

Gather the ingredients.

Simmer the pepper flakes for a moment or two.

Add the onions.

Steam the red peppers and onions.

Add the remaining ingredients.

Mix the ingredients and simmer.

Simmer until fruit is tender - about 25 minutes.

We enjoyed the chutney with chicken.

Another delicious option - in a whole wheat tortilla.

A rolled up accompaniment to lunch.