Ingredients for Curried Pineapple And Stone Fruit Chutney
- Canola Oil
- Fresh Ginger
- Garlic Cloves
- Onion
- Red Bell Pepper
- Jalapeno Peppers
- 2 tablespoons curry powder
- Fresh Pineapple
- Peach
- Nectarine
- Cider Vinegar
- Dried Cranberries
- Brown Sugar
- Granulated Sugar
- Salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Curried Pineapple And Stone Fruit Chutney? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Curried Pineapple And Stone Fruit Chutney
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.
- Add 1 tablespoon minced ginger and 2 cloves minced garlic.
- Sauté for 30 seconds, until fragrant.
- Add 1 medium onion, chopped, and 1 bell pepper (any color), chopped.
- Sauté for 4-5 minutes, or until the vegetables are softened.
- Stir in 2 tablespoons curry powder and cook for 1 minute more, until fragrant.
- Add 2 cups of chopped pineapple, 1 cup chopped peaches, 1 cup chopped plums, 1/2 cup brown sugar, 1/4 cup apple cider vinegar, and 1/4 cup chopped cilantro.
- Bring the mixture to a boil.
- Reduce heat to low and simmer for 30-35 minutes, or until the chutney has thickened to your desired consistency, stirring occasionally.
- Remove from heat and let cool completely before serving or refrigerating. Serve at room temperature or chilled.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
34g
Fat
0g
Carbs
3g