• 1 large ripe pineapple, trimmed, peeled, eyes cut out, quartered, and cut into 1-inch chunks
  • 1 large firm-ripe mango, peeled, pitted and coarsely chopped
  • 1 medium white onion, finely chopped
  • ¼ cup raspberry vinegar
  • 1 cup firmly packed light brown sugar
  • 1 medium sized chunk fresh ginger, peeled and grated
  • Grated zest and juice of 1 lime
  • 1-2 cloves garlic, mashed
  • 1 jalapeno, stemmed, seeded, and minced
  • 1 4-inch cinnamon stick


combine all the ingredients in the slow cooker. Cover and cook on high for 3 hours until the chutney reaches a jam like consistency.
Remove the lid and let the chutney cook on high for an additional 1 1/2 hours to evaporate excess juice and thicken.
Turn off the cooker and let the chutney cool to room temperature in the crock. Scrape with a rubber spatula into clean spring-top glass jars (or use screw tops with new lid). Store, covered in the refrigerator for up to two weeks. Serve cold or at room temperature.