CHRIS'S PINEAPPLE AND GINGER CHUTNEY
Chris Schlesinger, owner of the East Coast Grill in Cambridge, Massachusetts, says there are no set rules determining which chutney best suits a given dish. Let your personal preference prevail.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 4 cups
Number Of Ingredients 11
Steps:
- In a saucepan, heat oil over medium-high heat until hot but not smoking. Add red onion, and cook until translucent, 3 to 4 minutes. Add ginger, jalapeno pepper, and garlic; stir for 1 minute.
- Briefly heat curry powder in another dry saute pan until it just begins to smoke. Add white vinegar, orange juice, brown sugar, raisins, and pineapple.
- Add curry mixture to onion mixture, and simmer, stirring occasionally, until liquid has thickened slightly, 15 to 20 minutes.
- Remove from heat, and allow to cool to room temperature. Store refrigerated in an airtight container for up to 2 weeks.
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