|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 1g||4%|
|Total Sugars 27g|
|Vitamin C 14mg||71%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This delicious pineapple chutney recipe is perfect to serve with just about any grilled meat. Chutney may seem like a complex type of recipe, but it is very easy to make. You just cook together some fruit, spices, onions, and vinegar or lemon juice until the mixture thickens and boils. The resulting sweet, spicy, and savory sauce can be served with chicken, meat, or fish, or used as an appetizer spread, especially with soft cheeses such as brie, Camembert, or cream cheese. Use it in curries, or crock pot recipes too.
You can make this recipe with other fruits. Try pears, or peaches, or apples. Just peel the fruit and cut it into even pieces. Then continue with the recipe.
You can make this chutney as mild or as spicy as you'd like. Add some crushed red pepper flakes, increase the amount of curry powder, or add minced jalapeños or habanero peppers.
This chutney, like all chutneys, freezes well too. Let the chutney cool, then ladle into freezer containers in 1/2- or 1-cup portions. Label, seal, and freeze up to three months. To thaw, just let the chutney stand in the fridge overnight. You can reheat it before you serve it, but it's excellent cold.
“A nice homemade chutney that you can toss together in under an hour. It freezes well (for a few months) so feel free to make a ton ahead if you plan on eating it often.” —Noah Velush-Rogers
1/2 cup coarsely chopped onion
1/2 cup honey
1/2 cup white wine vinegar
1 cups coarsely chopped pineapple, fresh or canned
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
Gather the ingredients.
In a medium saucepan, stir together the onion, honey, vinegar, pineapple, curry powder, ginger, salt, and red pepper flakes.
Cook over high heat until the mixture comes to a full rolling boil, stirring frequently.
Reduce the heat to low and simmer, stirring occasionally, until the pineapple is tender and the mixture thickens, 20 to 30 minutes.
Take the pan off the heat and cool the chutney completely. Stir well and transfer to a container with a tight-fitting lid. Refrigerate the chutney for up to four days or freeze up to three months.