Curried Pineapple and Stone Fruit Chutney

“This chutney is delicious with ham or with pork tenderloin. It keeps for a week in the refrigerator.”
READY IN:
51mins
SERVES:
28
YIELD:
28 2 tbsp servings
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Add pineapple and remaining ingredients; bring to a boil. Reduce heat and simmer 30 minutes or until the mixture thickens.
  3. Serve at room temperature or chilled.

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