Superfood Chutney

Featured in the Honolulu Star-Advertiser on August 16, 2017.
Recipe compliments of Chef Joseph "JJ" Reinhart, Chef de Cuisine, Tropics Bar and Grill, Hilton Hawaiian Village.



Superfood Chutney

  • 2 cups ripe mango, diced
  • 1 cup dried apricots, diced
  • 2 inches fresh ginger, smashed
  • 1/4 cup pickled ginger, minced
  • 1 Hawaiian chili pepper, seed removed and minced
  • 1/2 cup cider vinegar
  • 1/4 cup dried cranberries
  • 1 clove garlic, minced
  • 1/4 teaspoon ground cinnamon (or 1/2 stick of cinnamon)
  • 1/4 teaspoon allspice
  • 1 clove
  • 1/2 cup brown sugar
  • Pinch of cayenne pepper
  • 1/4 cup fresh lime juice (about 1-2 limes)
  • Salt and pepper to taste


  1. Place all ingredients into a small nonstick pot.
  2. Bring to a boil, then turn down and simmer slowly until thick and jam like.
  3. Remove from the heat and season with the salt and freshly ground pepper.
  4. Once the superfood chutney is room temperature, place in a food storage container and chill in the refrigerator.

Makes 2 cups or 8 servings.

Tip: Chutney originated from Northern India and is made from a mix of uncooked fruit, herbs and spices and an acid base, such as vinegar and sugar, and made into a paste. It's a versatile condiment and goes great with roasted chicken or turkey, with Indian dishes, such as curries, and alongside a cheese and cured meat platter.

Approximate Nutrient Analysis per serving (not including salt to taste):
140 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 60 mg sodium, 35 g carbohydrate, 2 g fiber, 30 g sugar, 1 g protein


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