Ingredients Condiments Meat Sauces Chutney Tropical Fruit Chutney 3.0 (3,481) Add your rating & review 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. By Bradford Thompson Bradford Thompson Bradford Thompson is a James Beard Award-winning chef and entrepreneur based in New York. He founded full-service culinary consulting company Bellyfull Hospitality and co-owns Jules Gourmet Foods, a line of Jamaican sauces and seasonings. Bradford has appeared in The New York Times and on Food Network. Food & Wine's Editorial Guidelines Updated on May 9, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 30 mins Total Time: 1 hrs Yield: 3 cups Ingredients 1/4 cup red wine vinegar 2 tablespoons honey 2 tablespoons light brown sugar 1/4 teaspoon ground coriander One 2-inch cinnamon stick Pinch of ground cloves 1 small bay leaf 1 1/2 cups finely diced pineapple ( 1/2 inch) 1 1/2 cups finely diced mango ( 1/2 inch) 1 cup finely diced papaya ( 1/2 inch) 1 small garlic clove, minced 1/2 teaspoon finely grated fresh ginger 1/2 small Scotch bonnet or habanero chile, minced Salt and freshly ground white pepper Directions 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. Make Ahead The chutney can be refrigerated for up to 2 weeks. Rate it Print