FIERY PINEAPPLE CHUTNEY
Part of the pineapple is pureed to make it into a sweet tart syrup, then cooked with chunks of pineapple, cayenne and black pepper to add a nice kick of heat. Great in curries and with salmon and rice. From the Fields of Greens cookbook, and inspired by Julie Sahni.
Provided by Sharon123
Categories Chutneys
Time 50m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Peel and core pineapple, cut into small pieces.
- Puree 2 cups of it and set the rest aside.
- Combine the puree, sugar, spices, ginger, salt and lemon juice in a medium saucepan. Bring the mixture to a boil, then cook over medium heat for 5 minutes, stirring as needed, to make a pineapple syrup. Add the pineapple chunks, chilies, and red onion; reduce the heat a little and cook over medium low heat for 25 minutes.
- The puree and the pineapple chunks will blend together with the chunks retaining some of their texture.
- Move the chutney to a bowl and let it sit for 1-2 hours before serving.
- It will keep for at least a week in the refrigerator but don't add the mint until your'e ready to serve it. Enjoy!
Nutrition Facts : Calories 548.8, Fat 1.1, SaturatedFat 0.1, Sodium 1173.9, Carbohydrate 142, Fiber 8.3, Sugar 122, Protein 3.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #healthy #sauces #chutneys #condiments-etc #fruit #vegetables #indian #dinner-party #low-fat #vegan #vegetarian #dietary #spicy #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #tropical-fruit #pineapple #onions #taste-mood
You'll also love