be the first to rate!

Tropical Fruit Chutney

Makes 3 cups
  • 1 vanilla bean, split lengthwise
  • 1 cup imported dry Sherry
  • 2 cinnamon sticks
  • 2 whole star anise
  • 1 cup 1/2-inch dice dried mango (about 4 1/2 ounces)
  • 1 cup 1/2-inch dice dried papaya (about 4 1/2 ounces)
  • 1/2 cup 1/2-inch dice dried pineapple (about 3 ounces)
  • 1/2 cup raisins
  • Pineapple juice
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons chopped fresh cilantro

  1. Scrape seeds from vanilla bean into heavy medium saucepan. Add bean, Sherry, cinnamon sticks, and star anise. Bring to simmer over medium heat. Add all dried fruits; return to simmer, stirring occasionally. Simmer until Sherry is almost evaporated, stirring occasionally, about 15 minutes. Remove from heat. Mix in enough pineapple juice by tablespoonfuls to moisten chutney. Transfer to bowl, cover, and refrigerate until cold, at least 3 hours. (Chutney can be made 1 day ahead. Keep refrigerated.)
  2. Remove vanilla bean, cinnamon sticks, and star anise from chutney. Mix in mint and cilantro and serve.

 

In no event shall Radermacher's Fresh Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.