Pineapple Chutney
Step up your condiment game with this aromatic, earthy and sweet chutney. It's fantastic served with a piece of grilled fish or as an unusual topping for a veggie sandwich. This recipe makes 3 cups, but can easily be doubled.
PREP TIME
10 minutes
COOK TIME
30 minutes
Ingredients
1/2 cup red or white onion, chopped
1/2 cup honey
1/2 cup white wine vinegar
2 1/2 cups pineapple, chopped
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
1/2 cup honey
1/2 cup white wine vinegar
2 1/2 cups pineapple, chopped
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
Directions
In a heavy saucepan, combine the onion, honey, vinegar, pineapple, curry powder, ginger, salt, and red pepper flakes and mix well. Bring to a boil, reduce heat to low and cook for 25-30 minutes, stirring occasionally until the pineapple is tender and the chutney thickens.
Let the chutney cool completely before packing into containers. The chutney stores well, refrigerated, for up to 5 days or freezes well for up to 2 months.
Let the chutney cool completely before packing into containers. The chutney stores well, refrigerated, for up to 5 days or freezes well for up to 2 months.
Looking for inspiration? Try these recipes:
Turkey Tetrazzini
Easy Beef Bourguignon
Roasted Mushroom and Veggie Bake
