Recipes to relish (3 ways with pineapple, mango and lime chutney)

[Recipe 1] SUNSHINE CHUTNEY (pineapple, mango and lime) transforms into
[Recipe 2] CHICKEN TOSTADAS with SUNSHINE CHUTNEY
[Recipe 3] PULLED PORK TACOS with APPLE SLAW and SUNSHINE CHUTNEY 
[Recipe 4] MAPLE-GLAZED PORK FILLETS with SUNSHINE CHUTNEY

We’re chutney chompers from way back, and the top shelf of the fridge is home to oodles of jars. Sunshine Chutney (pineapple, mango and lime) is our favourite. Make it and you’ll be dolloping it on just about everything, I promise. It makes a nice gift too – my boys teachers scored a jar for Christmas!
Mango Season is over in Australia, but this chutney can be made with frozen mango cheeks, and there’s no greater way to ward off Seasonal sadness than a sweet, sticky spoonful of sunshine on your slow-cooked Winter meat. I’ve shared our three favourite ways to enjoy Sunshine Chutney below.
TOSTADAS are crispy mini tortillas, topped with classic Mexican ingredients. We love tostadas el pollo, topped with avocado, leftover shredded roast chicken, a dollop of Sunshine chutney and scattered coriander. These are ace for a party, but you can be like Cher in Moonstruck and serve hors-d’oeuvres for dinner too!
PULLED PORK TACOS – my version of the Mexican classic, tacos al pastor. I seriously think my 8 year old would happily live on these.
MAPLE-GLAZED PORK FILLETS – if you haven’t cooked pork tenderloins before, go add them to your shopping list pronto! These are the perfect mid-week dinner. They take 20 minutes to roast and they’re SO juicy and lovely, especially with a hefty plop of Sunshine chutney 🙂

Sunshine chutney (pineapple, mango and lime). One Equals Two. 3 ways with Sunshine Chutney (pineapple, mango, lime). One Equals Two.[Recipe 1] Sunshine chutney

Ingredients: (makes 1.5–1.8 kilos/3.3–4 lb chutney):
1 tablespoon olive oil
1 white onion, finely chopped
2 small garlic cloves, finely chopped
3 long red chillies, de-seeded, finely chopped (retain seeds for extra oomph, if liked)
1 tablespoon yellow mustard seeds
1½ tablespoons freshly-grated and chopped ginger
6 large or 8 small just-ripe mangoes, peeled and chopped (approx. 5 cups chopped mango)
1 small ripe pineapple, peeled and chopped (approx. 3 cups chopped pineapple)
1 large firm pear, peeled, cored and chopped into small cubes
60 ml (¼ cup) lime juice (from 1–2 limes)
2 teaspoons lime zest (from 1–2 limes)
1½ cups verjuice (verjus)
2 cups caster sugar (superfine sugar)
½ teaspoon sea salt

Heat oil in a large saucepan over medium heat. Add onion, garlic, chilli and mustard seeds. Cook, stirring, for 3 minutes until just softened; taking care not to burn.
Add all other ingredients and bring to the boil. Reduce heat to medium. Simmer for 1– 1¼ hours uncovered; or until thick and jammy. Stir occasionally, and keep a close eye on the chutney towards the end of the cooking process, to ensure it doesn’t stick and burn. It should look like a thick, sticky orange puree with softened pineapple chunks, and it will firm up further on standing.
Divide the chutney among hot, sterilised jars. Store chutney in a cool, dark place.

  • Use good quality fruit that is not over-ripe. Fully ripened fruit contains less pectin, the substance that makes jams and chutneys set. It’s best to use your fruit as soon as possible after buying.
  • Frozen mango cheeks can be used in place of fresh mango if out of Season.
  • Double the ingredients for a bulk quantity (12 cups) to share with friends. Cooking time will be slightly longer, around 1½–1¾ hours.
  • I always add a pear or two to my chutneys and jams as they’re high in pectin which helps achieve a good set even if your hero fruit is beginning to over-ripen. Lime also contains a high amount of pectin.
  • Verjuice is available at large supermarkets and specialty food stores. In Australia, Maggie Beer’s verjuice is the best quality and flavour (IMHO)! Replace the verjuice with apple cider vinegar if unavailable (I’ve tested this recipe with both).
  • Resist the desperate urge to enjoy your chutney immediately! Allow it to further firm up for at least 24 hours, preferably longer, before using.
  • Chutney in properly sterilised jars will keep in a cool, dark place for up to ten months. Refrigerate after opening.

Chicken tostadas with sunshine chutney. One Equals Two.

[Recipe 2] Chicken tostadas with Sunshine chutney

Ingredients (makes 25):
25 x 9cm tostaditas (deep fried tortillas)
1 large avocado, sliced
2 cups cooked chicken, shredded (from ½ a roast chicken)
♦ ½–1 cup sunshine chutney (see Recipe 1, above)
1 red (purple/Spanish) onion, thinly sliced

Fresh coriander (cilantro), chopped

Arrange tostaditas on a large serving platter, or little individual plates (pictured).
Place 2 slices of avocado on each, top with 1 tablespoon shredded chicken, a couple of thin slices of onion and ½ tablespoon sunshine chutney. Scatter with fresh coriander and serve at once.

  • Deep-fried tostaditas are available in-store and online from from El CieloIf unavailable, make your own by placing mini corn tortillas on a tray lined with baking paper. Brush both sides lightly with olive oil and bake in a hot oven until crisp, 12–15 minutes. Alternatively, mini corn tortillas can be fried in hot, shallow oil, about 2–3 minutes each side until golden brown. Drain on kitchen paper.

Pulled pork tacos with sunshine chutney. One Equals Two

[Recipe 3] Pulled pork tacos with Sunshine chutney

Ingredients (serves 4):
1 tablespoon olive oil
12 x 14cm soft white corn tacos (tortillas)
2½–3 cups pulled pork (recipe here), warmed
Apple slaw (recipe here)
♦ 1 cup sunshine chutney (see Recipe 1, above)
Fresh coriander (cilantro), chopped, to serve

Lightly oil a non-stick frying pan. Pan-fry the tortillas in batches, for ten seconds each side, until softened. Wrap in a clean tea towel to keep warm, as you prepare the remaining tortillas.
To serve, spoon reserved pulled pork down the centre of each tortilla. Top with apple slaw and a good dollop of sunshine chutney.
Scatter with fresh coriander and serve at once.

  • Pulled pork can be warmed carefully in a small covered saucepan, or in the microwave (drizzle with the reserved cooking juices, cover with cling film, and microwave on high for 1–2 minutes). Don’t make it too hot!

Maple-glazed pork fillets with sunshine chutney. One Equals Two.

[Recipe 4] Maple-glazed pork fillets with Sunshine chutney

Ingredients (serves 4):
2 free range pork fillets (tenderloins), 250-300g each
1 tablespoon olive oil
♦ ½–1 cup sunshine chutney (see Recipe 1, above)
Glaze ingredients:
3 tablespoons pure maple syrup
2 heaped teaspoons smoked paprika
¼ teaspoon dried chilli powder (or more, as liked)
½ teaspoon salt

Preheat oven to 200°C (390ºF).
Mix glaze ingredients together in a small bowl, and brush over the pork fillets with the back of a soup spoon.
Heat oil in a large non-stick frying pan. Add pork and sear on all sides until nicely browned, 4–5 minutes total.
Transfer pork to a tray lined with baking paper, and drizzle with any remaining glaze.
Bake in pre-heated oven for 15–20 minutes, until pork is cooked through. Remove from oven. Transfer pork to a board, cover lightly with foil and allow to rest for 5 minutes.
To serve, cut the pork into thick 1cm (½”) medallions. Arrange on plates and drizzle with any juices left on the tray. Serve with a dollop of sunshine chutney.

  • Pork fillet is also known as pork tenderloin, and is the eye fillet that comes from within the loin. It’s super tasty and lean; and is best cooked quickly in a hot oven as it can dry out if overcooked. Don’t make the mistake of buying pork loin, which is quite a different cut to a tenderloin and requires a longer cooking time. Read here for more information.
  • Leftover cooked pork fillet can be refrigerated for up to 3 days. Thinly sliced leftover cooked pork fillet is THE BEST in sandwiches! Serve with Sunshine chutney and cos (Romaine) lettuce.

7 thoughts on “Recipes to relish (3 ways with pineapple, mango and lime chutney)

  1. This is such a tropical sounding chutney and I love how you’ve used it in all these dishes. Now that we are living in Florida, I will have no problem finding nice mangoes.

    • Thanks Karen. Yes, lucky you – you must have access to tropical fruit all year ’round! I’ve taken to freezing mango pulp every February to use through Winter. The kids love a little pot in their lunchbox.

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