Pineapple Mango Chutney
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




20 ounces canned unsweetened crushed pineapple, liquid
reserved
1 semiripe mango
peeled and pitted and cut into 3/4-inch pieces
3/4 cup packed brown sugar
1/2 cup red wine vinegar
1/4 cup fresh lime juice
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 medium onion, chopped
1 cup shredded or flaked coconut
1 cup raisins
1 cinnamon stick, (3-inch)
1 tablespoon chopped fresh green chiles, up to 2

Preparation

1 The slow cooker lends itself to making wonderful chutneys, such as this one, which are much better tasting-and more economical-than many of the commercial varieties. This makes a great accompaniment to roast pork, chicken, or beef and to all kinds of curries. 2 MAKES ABOUT 5 CUPS 3 1. In a 3 1/2-quart electric slow cooker, mix together all the ingredients. 4 2. Cover and cook on the low heat setting 6 to 61/2 hours. 5 3. Remove the lid and increase the heat to the high setting. Cook, uncovered, 2 hours longer, or until the mixture is slightly thickened. Remove the cinnamon stick. Let cool to room temperature, then refrigerate and use within 2 weeks or freeze up to 2 months.