Pineapple Chutney
*A little history behind Chutney
When you see chutneys in the stores they are usually sweet & spicy or savory & spicy and are based from Indian and African cuisine and a part of the Caribbean and Asian Countries. The flavors also vary from region to region. Chutneys usually are made with warm spices like cinnamon, cumin, chilis and tamarind then mixed with fruit( fresh & dried) .They are cooked down until a jam like texture. There are so many wonderful warm spices in that part of the world. Chutneys can be dated as far back as 500BC.
In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year or, more commonly, are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator.
Pineapple Chutney
3c. chopped fresh pineapple(small chunks)
1/2c. brown sugar
1 small sliced onion
1/2c. diced red pepper
1 tsp. cornstarch with 1/4c. water(slurry)
1 tsp. ground cumin(level)
Pinch of red chili flakes or 1/2tsp. chili pepper
1/2 tsp. Indian spice Tikka
1/2 tsp. Indian spice Madres
1/4c. chopped cilantro or parsley
Directions:
In a medium saucepan on med -hi heat add a little butter enough to start the onions and garlic with.
add the red peppers and continue to sauté until lightly translucent
add the pineapple and spices with the brown sugar. stir on medium heat.
cook down the mixture 12-15 minutes until the pineapple starts to look rendered.
add the slurry and stir until thickened.
then take off the heat and pour into sterilized jam jars.
If opened the chutney should keep up to 7 days.
If sealed and in sterilized jars It should be ok to keep up to 3 months. Keep stored in a cool place.
This goes great on chicken and turkey and fish! Here's the link to my Turkey Sliders! They are a perfect pairing with the pineapple chutney.
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