Troppo Mango Pineapple Chutney - Recipe by Rhiannon Anderson

Ingredients

Straight from the season 15 recipe archives of MasterChef Australia, is this recipe from Rhiannon Anderson, just in time for the Christmas table.

2 large red chillies
3 red birdseye chillies
4 golden shallots
5 cm piece ginger
6 garlic cloves
2 lemongrass stalks
6 coriander stems
1 1/2 pineapples, finely chopped
3/4 bag frozen mango
1 red capsicum
1/2 cup of brown sugar
200mL apple cider vinegar
3 Tbs slat
2 Tbs grapeseed oil

Method

In a food processor blend chopped chillies, shallots, ginger, garlic, lemongrass stalk ends and coriander stems until it becomes a paste.

Add oil to pan then fry paste for ten minutes.

Add apple cider vinegar and fry until nearly evaporated.

Add pineapple and mango, fry for a further 5 minutes.

Add in sugar and salt then reduce down.

In the meantime, char one capsicum then peel and dice.

Add to the chutney mix at the end.

Finally, simmer chutney for 30 minutes, let cool and that's it!

Credits: Rhiannon Anderson

Photo Credits: Rhiannon Anderson