Pineapple Chutney
"A sweet relish that goes with with grilled chicken or fish served over rice. This is nice to make up and have in the refrigerator - if you get home late, you can use it to add more flavor to a quick meal. The prep time does not include chilling time."
photo by gailanng
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
3 cups chutney
ingredients
- 20 ounces canned crushed pineapple (with juice)
- 1⁄4 cup sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon corn syrup
- 2 tablespoons candied ginger, minced
- 1⁄4 cup dried cranberries
directions
- Drain pineapple and combine juice with sugar and vinegar.
- Boil the mixture down to 1/2 cup.
- Stir in pineapple, corn syrup, ginger, and cranberries and chill.
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Reviews
-
You know what I love? Well behaved children, good hair and pineapple chutney. -
This was awesome. I used molasses instead of corn syrup, 1:1. I only had ground ginger and I also subbed that 1:1. I had diced pineapples, which I pureed in a processor before putting in. I did not put in cranberries. When I added the pineapple, etc., it was still quite runny. So I boiled it down a little more. I thought I may have messed it up, but it was fabulous! I actually don't like fresh pineapple but I loved the sweet and tangy taste of this chutney as well as the bite that the taste had at the end. My fiance said it felt like he was at an upscale restaurant while eating this. Easy and tasty; 5 well deserved stars. -
This is my recipe if you were to use fresh pineapple and add a peeled fresh diced mango. I would skip the cranberries. Excellent with any meat, but I really love it with chicken. I take part of the chutney and puree it smooth to use as a glaze on my chicken kebabs. Serve with a saffron rice and crisp romaine salad. Wonderful meal. -
I added 1/2 tsp curry powder and served it with Caribbean jerk chicken. Yum! -
Great recipe. I served this with a baked ham for our Easter dinner. I especially liked the candied ginger in it, but as I'm not a cranberry fan I omitted the dried cranberries from the recipe. Will deffinately make this again.
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Tweaks
-
I used dark brown sugar instead of sugar and corn syrup, pineapple tidbits and a small can of crushed pineapple, I also added some (not too much) red pepper flakes to half of the batch for those of us that like a little heat -
This was awesome. I used molasses instead of corn syrup, 1:1. I only had ground ginger and I also subbed that 1:1. I had diced pineapples, which I pureed in a processor before putting in. I did not put in cranberries. When I added the pineapple, etc., it was still quite runny. So I boiled it down a little more. I thought I may have messed it up, but it was fabulous! I actually don't like fresh pineapple but I loved the sweet and tangy taste of this chutney as well as the bite that the taste had at the end. My fiance said it felt like he was at an upscale restaurant while eating this. Easy and tasty; 5 well deserved stars.
RECIPE SUBMITTED BY
ChrisMc
Honolulu, Hawaii
