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Foodgeek: |
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Rating: |
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Servings: |
2 to 3 cups |
Prep. Time: |
:10 |
Total Time: |
:30 |
Ingredients: |
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2 ripe mangos, peeled and diced in 1/2-inch chunks
1 lg. white onion, diced
5 to 6 cloves garlic, minced
3/4 cup pineapple juice *
1/2 cup pineapple chunks *
2 tbsp. olive oil
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Directions:
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Place mangos, olive oil, pineapple juice, and pineapple chunks into a saucepan and cook on medium heat for approximately 10 minutes, stirring intermittently. Add onion and garlic; stir occasionally for 10-15 minutes. Continue to cook the chutney, stirring intermittently, until it turns to the consistency you desire.
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* canned pineapple chunks and juice are fine
Serve as a sauce for chicken, cornish hen, fish, etc.
I like to serve this with broiled chicken -- the crispiness of the skin goes well with the texture and flavor of the mango and garlic.
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