Pineapple Chutney
"Very simple fruit chutney, good as garnish for any range of dishes from Latin to Mediterranean."
photo by Cook In Northwest
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
14 oz
- Serves:
- 3-6
ingredients
- 4 fluid ounces wine vinegar
- 1 1⁄2 ounces sugar
- 1 lb fresh pineapple, small diced
- 1 jalapeno chile, seeded and chopped
- 1⁄2 ounce fresh gingerroot, peeled and grated
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground cardamom
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon white pepper
directions
- Combine vinegar and sugar in large saucepan.
- Simmer and stir until sugar dissolves.
- Add pineapple and simmer until soft.
- Strain pineapple and set aside, return juices to pan.
- Add chile, ginger and spices to pan.
- Simmer and reduce au nape.
- Mix spiced syrup with pineapple.
- Refrigerate immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Yumm. The flavors are surprising and spicy in a good way. Preparation was easy. I did use my kitchen scale to measure the ingredients specified by weight. My pineapple was what I would call normal size, not small, and it was just 2 slices larger than needed for the recipe. I ate a slice and put the other into the recipe. Word to the wise - I put the draining pineapple (after cooking) over a bowl and captured the excess liquid. When the cooking syrup was just right, I put that into it, and it was no longer just right, so I had to cook the syrup a bit longer to get it back to the right consistency. For those who don't know, "au nape" (should be spelled au nappe) means syrup/sauce consistency-not too thick, not too thin.
