Mango-Pineapple Chutney "The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!"
The Food Blogger’s Challenge food this week is pineapple. I must admit that I love pineapple and I don’t get to eat enough of it. Last year they were on sale at the Costco and I bought several of them so I could make Pineapple Jam. The main purpose for me to have pineapple jam …
Utah's Famous Green Jello Salad: Jell-O has been a potluck and church supper staple for decades. (The people of Utah, incidentally, along with those of some Midwestern states, have traditionally been among the nation's top consumers of the product.)
Gluten Free Mango Chutney Recipe Ingredients 3 mangoes, peeled and diced into ¾ inch pieces (about 1 ½ cups diced mango) 1 One inch piece of fresh ginger, grated 1 Thai pepper, seeded, deveined and minced ½ teaspoon Kosher or sea salt ½ cup apple cider vinegar ½ cup raisins ½ cup diced red onion (from ½ a small onion) ½ cup Wholesome Sweeteners Coconut Palm Sugar