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Bradford Thompson created this recipe to balance some of the fiery Jamaican dishes he likes to cook at home. The chutney is made with a mix of fresh mango, papaya and pineapple, and it's deliciously sweet and delicately spicy. More Caribbean Recipes

Bradford Thompson
June 2008

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© John Kernick

Recipe Summary

active:
30 mins
total:
1 hr
Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine the vinegar, honey, brown sugar, coriander, cinnamon stick, cloves and bay leaf and bring to a simmer. Add the pineapple, mango, papaya, garlic, ginger and Scotch bonnet and season lightly with salt and white pepper. Simmer over low heat for 30 minutes. Let cool. Discard the cinnamon and bay leaf. Serve at room temperature or chilled.

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Make Ahead

The chutney can be refrigerated for up to 2 weeks.

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