Curried Pineapple and Stone Fruit Chutney

"This chutney is delicious with ham or with pork tenderloin. It keeps for a week in the refrigerator."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
51mins
Ingredients:
15
Yields:
28 2 tbsp servings
Serves:
28
Advertisement

ingredients

Advertisement

directions

  • Heat oil in a large nonstick skillet over medium high heat. Add ginger and garlic; saute 30 seconds. Add onions and peppers; saute 4 minutes or until tender. Stir in curry powder and cook 1 minute more.
  • Add pineapple and remaining ingredients; bring to a boil. Reduce heat and simmer 30 minutes or until the mixture thickens.
  • Serve at room temperature or chilled.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I do so enjoy making & eating chutneys like this, & your recipe fits right in there! Especially like being able to use fresh pineapple! And, since I'm sure I won't be able to find all these ingredients during the end-of-year holidays, I doubled the recipe so I could share some of it with several like-minded friends! A real winner of a recipe! Thanks for sharing it with us! [Made & reviewed in Newest Zaar recipe tag]
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes