Part of the pineapple is pureed to make it into a sweet tart syrup, then cooked with chunks of pineapple, cayenne and black pepper to add a nice kick of heat. Great in curries and with salmon and rice. From the Fields of Greens cookbook, and inspired by Julie Sahni.
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Units: US | Metric
- 1 large pineapple
- 3/4 cup sugar
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 teaspoon grated fresh ginger
- 1 teaspoon salt
- 1 lemon, juice of
- 1 -2 jalapeno chile, seeded, finely diced (or you can use serranos for more heat)
- 1/4 medium red onion, finely diced (about 1/2 cup)
- 1 teaspoon fresh mint, chopped
- 1Peel and core pineapple, cut into small pieces.
- 2Puree 2 cups of it and set the rest aside.
- 3Combine the puree, sugar, spices, ginger, salt and lemon juice in a medium saucepan. Bring the mixture to a boil, then cook over medium heat for 5 minutes, stirring as needed, to make a pineapple syrup. Add the pineapple chunks, chilies, and red onion; reduce the heat a little and cook over medium low heat for 25 minutes.
- 4The puree and the pineapple chunks will blend together with the chunks retaining some of their texture.
- 5Move the chutney to a bowl and let it sit for 1-2 hours before serving.
- 6It will keep for at least a week in the refrigerator but don't add the mint until your'e ready to serve it. Enjoy!
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Nutritional Facts for Fiery Pineapple Chutney
Serving Size: 1 (1201 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 548.7
- Calories from Fat 9
- Total Fat 1.1 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 1173.9 mg
- Total Carbohydrate 142.0 g
- Dietary Fiber 8.2 g
- Sugars 121.9 g
- Protein 3.7 g