This tropical fruit chutney was introduced during one
of our long hot summers we have in Murrieta. We served
this over a grilled spicy chicken breast or a southwestern
spiced sliced pork loin. Either way the cool finish is
a perfect compliment to a hot summer day.
Yield: chutney for 6-10 portions of meat.
Ingredients:
2 ripe mangoes, peeled and diced
5 kiwi, peeled and diced
½ fresh pineapple, diced
¼ c. rice wine vinegar
¼ c. honey
½ red bell pepper, diced
½ green bell pepper
½ red onion, diced
½ chipotle pepper
¼ c. chopped cilantro
Instructions:
Combine all ingredients and allow flavors to combine for
at least one hour.
Use as a topping for your favorite cut of pork or chicken.
This chutney could also be used on a piece of grilled
swordfish or sea bass, or simply served as a fruit salsa.
To add more heat just add more chipotle peppers.
