Hannah's Mango-Pineapple Chutney Recipe - watch out, it has a kick!

I made up this delicious recipe to go with Black Beans and Brown Rice Burritto's, the chutney along with some lettuce and fat free sour cream and a little mild cheese sprinkled in there make a really wonderful and healthy dinner!

 

 

1 mango - diced

1.5 cups of pineapple - chunked

1/4 cup brown sugar

1 quarter inch slice of fresh ginger or 1.5 tsp powdered ginger

1 tsp chili powder

1 small onion (or 1 tbsp of onion flakes)

1 tsp curry powder

1/2 tsp salt

1/2 tsp pepper

1/2 tsp red pepper flakes (may omit if you do not want the heat)

1 diced bell pepper

1 tbsp olive oil

3 tbsp vinegar

1/4 cup water

1 tsp cinnamon

1 crushed clove

Throw everything into a saucepan - and bring it to a simmer for 5 minutes.  Then either cover and turn to low for 20-30 minutes or place in a small crockpot for a couple hours.

This makes more than two people can eat in one meal and does not last long enough in the fridge.  So, I freeze it in ice cube trays then store in a container in the freezer, then I can take out one to two servings at a time.