Whenever I'm planning a holiday meal, I look for (quick and easy) recipes that won't spoil in the heat and don't need to be refrigerated. This chutney can be made a few days ahead of time and can be set out on a cookout table without fear of spoilage. If you're looking for some sweet heat...this is it!
It's colorful and really tasty!
3 Tablespoons Joe and Son's Chipotle Olive Oil
1 cup diced red bell pepper
1 cup diced onion
3 Tablespoons Joe and Son's Coconut Balsamic Vinegar
2 cups mango, diced into small pieces
2 cups drained, canned, crushed pineapple
1 cup diced red bell pepper
1 cup diced onion
3 Tablespoons Joe and Son's Coconut Balsamic Vinegar
2 cups mango, diced into small pieces
2 cups drained, canned, crushed pineapple
1 teaspoon brown sugar if the fruit isn't sweet enough for your taste
Pour the Chipotle Olive Oil into a sautéing pan and warm to low heat. Place the bell peppers and onions in the pan and cook over low heat for about 10 minutes. Stir while cooking. Add the Coconut Balsamic Vinegar and continue cooking over low heat until the vinegar has reduced and the mixture is thick.
Add the mango and pineapple pieces and stir to coat the fruit evenly. At this point you can mash the fruit pieces slightly to create a chunky puree or leave as is.
Refrigerate or serve at room temperature.
Serve with tortilla chips. This chutney also goes well with shrimp, fish, pork or chicken.