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The spicy mango pineapple chutney is our entry to the Sam’s Fresh Salsa Recipe Challenge. The savory condiment is an original recipe by Chef Adriana Martin and a delicious addition to a butter board appetizer this holiday season.
Purchase Sam’s Fresh Salsa at ShopRite, Acme, and Safeway. Ask your local store to carry Sam’s Fresh Salsa products if they are not available in your area!
Inspired by the flavors of India, we created a sweet and spicy mango pineapple chutney using a premade mango pineapple fresh salsa.
This chutney is the perfect addition to a whipped cheese board appetizer or holiday small bites such as samosas, baked brie, and cheese puffs.
What is chutney?
We learned that chutney is not a savory jam, and it is not a relish either. Chutneys are a condiment! Many confuse it with jam because of the ingredients. But it can be a yogurt dipping sauce blended with spices and herbs.
Chutneys originated in India, but this condiment has transcended other countries and cuisines. Depending on the region chutney is also chammanthi, chatney, chatni, satni, or aachar. Their mango chutney is the most popular. However, Indian cuisine has a wide variety of chutney condiments that go from fruit to vegetable to yogurt or curd based. Aside from mango, mint, and tomato chutneys are among the most famous.
In South Africa, apricot chutney is very popular. And British cuisine, chutneys come with apples and English spicy mustard. And are common with cheeseboards and cold meat pies. There’s a famous 19th-century British chutney called Major Grey’s Chutney. It has mango but is mixed in with raisins and lime juice.
What is chutney made of?
Chutneys can use vegetables, fresh ginger, garlic, and fruits. Some include nuts (mostly peanuts) and dried fruits such as raisins and tamarind; the base is vinegar and brown sugar; others can be saucy, creamy, and fresh. An example of those is the mint, coriander, and green chilies.
The spices used for chutneys range from mustard seeds, red pepper flakes, garam masala, curry powder, sea salt, turmeric, mustard powder, and more. Everyone can include their spin on creating new chutneys. That is the reason why there is so much variety.
Our spicy mango pineapple chutney uses Mango pineapple from Sam’s Fresh Salsa. This salsa mix has finely chopped onion and red peppers too. But we added a finely chopped apple for a jammy finish. Apples contain natural pectin, giving the chutney thick jam-like consistency and texture.
Then we added brown sugar, apple cider vinegar, orange juice, English spicy mustard, and whole mustard. All ingredients provide sweetness, tanginess, and some spice. For a spicier kick, we added red pepper flakes. And to round the flavor to mimic authentic chutney, we used Indian garam masala spice.
What is the difference between spicy mango pineapple chutney, relishes, and jams?
Chutneys and relishes are similar as both have a chunky texture. However, relishes only use vegetables (typically one type only), and chutneys use fruits and vegetables mixed in with spices and other flavors. Also, chutneys are softer than relishes and tend to be choppier.
Jams and chutneys are different because while jams could use vegetables (tomato jam) and peppers (jalapeno or red pepper jam), an ingredient that makes them apart is that jams have pectin (for a thicker consistency), have higher sugar content, and chutneys do not.
Our expert tips for making the spicy mango pineapple chutney.
Making chutney is easy, but to achieve the best results, follow the below expert tips.
- Use a dutch oven or a thick large saucepan. We recommend a Dutch oven as it retains the heat evenly, and it is helpful when simmering at medium heat or medium-high heat. Chutney requires a long simmering time to reduce liquids to achieve a thick jam-like consistency.
- Choose vegetable oil or grapeseed oil for sauteing. Both oils have neutral flavors preserving the chutney’s original tastiness.
- If using whole fruits, onion, and peppers, chop them with a food processor.
- Mince the onion (sweet or red onions) for a chunky consistency.
- Add chopped apples for a jam-like texture. And red or yellow peppers for a savory, peppery note. Replace the apples with golden raisins or other candied fruit if desired.
- The mixing of apple cider vinegar and brown sugar provides acidity and sweetness.
- For citrus notes, use orange, lime, or lemon juice.
- Add spices such as a cinnamon stick, red pepper flakes (or cayenne pepper.) Those add warmth and spicy notes.
- Use garam masala or curry powder for a classic Indian touch.
- Use spicy mustard (powered or paste) and mustard seeds for a British-style chutney.
- Store the chutney in airtight containers or mason jars. It will remain fresh for up to 4 days when kept inside the fridge.
- Our recipe is canning friendly. Make sure to sterilize the mason jars and the tops. And water bath the jars for 10-15 minutes on high heat (boiling point) to ensure proper sealing.
How to use spicy mango pineapple chutney?
Chutneys are delightful garnishes and companions to savory applications. They can be served as dipping sauces but can also be used to make baked brie, appetizers, cheeseboards, and a trendy butter board.
Since the spicy mango pineapple chutney is perfect for canning, it is a delicious gift to add to holiday gourmet baskets and care packages. I like to use homemade canned products to gift to my family and friends. Gifting homemade presents coming from our kitchen makes the holidays so special.
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How to make a spreadable cheese butter board appetizer using homemade chutney.
If you have been following the new social media food trend, probably by now, you know what a butter board is. It is a board covered with soft salted butter and garnished with different toppings.
Using this idea as inspiration, we created a whipped cheese board and paired it with the homemade spicy mango pineapple chutney, Marcona almonds, and fresh basil leaves.
The board includes charcuterie ( spicy salami), crunchy bread sticks, cheeseboard wafers, and grapes. The whipped cheese is a mix of cream cheese and soft goat cheese.
This is a fun appetizer that serves up to four people. But if you want to make it bigger, double or triple the ingredients. Or make single servings using small wooden boards.
Steps for making the whipped cheese butter board.
- Add the cream cheese and the soft goat cheese in a bowl and whip it until it becomes a spreadable cream cheese mix.
- Place a sheet of parchment paper on a wooden board. Use a butter knife and add dabs of the cream cheese mix to cover the paper.
- Top with the spicy mango pineapple chutney, salted almonds, and basil juliennes.
- Serve with a side of a variety of crackers and breadsticks, charcuterie and grapes, or other fruits of your choice.
Spicy Mango Pineapple Chutney Recipe
Equipment
- 1 Dutch oven
- 1 Food processor
- 1 Wooden spoon
- 3 Mason jars with lids
- 1 Ladle
- 1 Canning pot
- 1 Canning funnel
- 1 Chopping block
- 1 Chefs knife
- 1 Butter knife
- 1 Wooden board
- 1 Decorative parchment paper
Ingredients
Ingredients for the spicy mango pineapple chutney
- 1 cup apple finely chopped can be granny smith, pink lady, or golden delicious
- 1/2 cup apple cider vinegar
- 1 cup brown sugar
- 1/2 cup orange juice
- 1 tablespoon red pepper flakes
- 1 tablespoon garam masala
- 1 teaspoon kosher salt
- 1 tablespoon whole grain old style mustard
- 1 teaspoon English spicy mustard
- 1 container mango pineapple Sam's Fresh Salsa it is about 1.5 cups
Ingredients for the spreadable cheese butter board
- 1 packet cream cheese (8oz- packet) at room temperature
- 1/2 cup soft goat cheese at room temperature
- 1/2 cup spicy mango pineapple chutney
- 2 tablespoons Marcona almonds salted
- 3 leaves fresh basil cut into juliennes
- 1 package crackers and breadsticks
- 10 slices spicy salami
- 2 bunches green and red grapes
- 6 chocolate truffles
Instructions
To make the chutney
- Add all the ingredients to a Dutch oven and mix with a wooden spoon.
- Cook the chutney at medium heat for 20-30, stirring until liquids reduce until the chutney turns a thick jam-like consistency.
- Pour the chutney into sterilized mason jars, place the lids, and water bath for 10-15 minutes at boiling point.
- Remove the mason jars from the boiling water and set them on a table until the tops pop. That is a sign the lids have been sealed correctly. If that doesn't happen, refrigerate.
- If not canning the chutney, store it in an airtight container and refrigerate. It will keep fresh for up to 4 days.
To make the spreadable cheese butter board
- Add the cream cheese and the soft goat cheese in a bowl and whip it until it becomes a spreadable cream cheese mix.
- Place a sheet of parchment paper on a wooden board. Use a butter knife and add dabs of the cream cheese mix to cover the paper.
- Top with the spicy mango pineapple chutney, salted almonds, and basil juliennes.
- Serve with a side of a variety of crackers and breadsticks, charcuterie and grapes, or other fruits of your choice. And chocolate truffles.
Video
Notes
- Chutney requires a long simmering time to reduce liquids to achieve a thick jam-like consistency. Use a dutch oven or a thick large saucepan.
- We recommend a Dutch oven as it retains the heat evenly, and it is helpful when simmering at medium heat or medium-high heat.
- If sauteing, choose vegetable oil or grapeseed oil for sauteing. Both oils have neutral flavors preserving the chutney’s original tastiness.
- If using whole fruits, onion, and peppers, chop them with a food processor.
- Mince the onion (sweet or red onions) for a chunky consistency.
- Add chopped apples for a jam-like texture. And red or yellow peppers for a savory, peppery note.
- Replace the apples with golden raisins or other candied fruit if desired.
- The mixing of apple cider vinegar and brown sugar provides acidity and sweetness.
- For citrus notes, use orange, lime, or lemon juice.
- Add spices such as a cinnamon stick, red pepper flakes (or cayenne pepper.) Those add warmth and spicy notes.
- Use garam masala or curry powder for a classic Indian touch.
- Use spicy mustard (powered or paste) and mustard seeds for a British-style chutney.
- Store the chutney in airtight containers or mason jars. It will remain fresh for up to 4 days when kept inside the fridge.
- Our recipe is canning friendly. Make sure to sterilize the mason jars and the tops.
- And water bath the jars for 10-15 minutes on high heat (boiling point) to ensure proper sealing.
Nutrition
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