Best Golden Pineapple Chutney Recipes

GOLDEN PINEAPPLE CHUTNEY

Golden Pineapple Chutney image

Provided by Norman Van Aken

Categories Condiment/Spread Sauce Fruit Vinegar Apple Pear Mango Papaya Pineapple Spring Simmer

Yield Makes 4 cups

Number Of Ingredients 14

Ingredients

1/2 cup sugar
1/2 medium red onion, diced
1 1/4 cups diced mango
1 1/2 cups diced golden pineapple
1 Granny Smith apple, peeled, cored, and diced
1 Asian pear, peeled, cored, and diced
3/4 cup diced papaya
1 tablespoon ground allspice
1/4 cup peeled and finely chopped ginger
2 tablespoons Caribbean hot sauce (your favorite)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons allspice berries, toasted
1 cup apple cider vinegar or white wine vinegar

Steps:

In a large bowl, combine all of the ingredients except the allspice and the vinegar. Allow to stand for 30 minutes.
Meanwhile, toast the allspice berries in a small saucepan until they just begin to smoke. Add the vinegar, bring to a simmer, and reduce to 1/4 cup. Strain, and discard the allspice berries.
Combine the reduced vinegar with the fruit mixture in a large heavy saucepan and simmer over medium heat, stirring occasionally, for 20 to 30 minutes until the liquid is almost syrupy. Refrigerated, this will keep for up to 3 months.

GOLDEN PINEAPPLE CHUTNEY

Golden Pineapple Chutney image

This recipe is taken from "New World Kitchen" by Norman Van Aken. If you are going to try at least one chutney recipe, I strongly suggest that this be the one, this chutney is wonderful and will keep covered in the refrigerator for about 6 weeks, trust me it won't last a week lol! I purchase my allspice berries in a bulk spice store. This is so good served with chicken or pork!

Provided by Kittencalrecipezazz

Categories Chutneys

Time 1h5m

Yield 4 cups

Number Of Ingredients 14

Ingredients

1/2 cup sugar
1 small red onion, diced
1 medium mango, diced
2 cups fresh pineapple, diced
1 granny smith apple, peeled, cored and diced
1 firm pear, peeled and diced
1 small papaya, diced
1 tablespoon allspice (can use a bit less)
1/4 cup fresh ginger, peeled and finely chopped
1 tablespoon caribbean hot sauce (can use more to taste, I used Lousianna hot sauce)
1/2 teaspoon salt (or to taste)
black pepper
3 tablespoons allspice berries
1 cup apple cider vinegar (or use white wine vinegar)

Steps:

In a large bowl combine all ingredients except the allspice berries and vinegar (allow to stand at room temperature for 30 minutes).
Meanwhile toast the berries in a small saucepan until they just begin to smoke.
Add in the vinegar; bring to a simmer; reduce to about 1/4 cup.
Strain and discard the berries.
Combine the reduced vinegar with the fruit mixture in a large heavy saucepan; simmer over medium heat, stirring constantly for about 20-30 minutes, until the liquid is almost syrupy.
Refrigerate until cold.

Nutrition Facts : Calories 253.4, Fat 0.6, SaturatedFat 0.1, Sodium 393, Carbohydrate 63, Fiber 5.5, Sugar 50.8, Protein 1.5

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