Another Recipe Kitchen Tested by the Party Saviors

Pineapple Mango Salsa

This salsa is perfect with fish, pork or chicken.  A perfect sweet/sour/spicy combo.
PREP TIME: 35 minutes
COOK TIME: 60 minutes
  • 1 1/2 TBSP canola oil
  • 1/2 to 1 tsp crushed red pepper flakes (to taste)
  • 1 large sweet Maui onion, minced
  • 4 1/2" length fresh ginger root, peeled and minced
  • 1 large red bell pepper, diced into 1/4" cubes
  • 3 large ripe mangoes, peeled, pitted, and diced into 1/4" cubes 
  • 1 small Hawaiian pineapple, peeled and diced into 1/4" cubes 
  • 1/2 cup dark brown sugar- packed 
  • 1 1/2 TBSP curry powder
  • 1/2 cup cider vinegar

    Heat canola oil in skillet over medium heat. Stir in crushed red pepper flakes and cook until they begin to sizzle.  Stir in minced onions and cook, stirring occasionally until softened, approx. 20 to 25 minutes.  Stir in minced ginger and red bell pepper dice. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to  simmer, and cook for 30 minutes, stirring occasionally. Take off heat and cool  chutney completely before storing in airtight container in the refrigerator.