Ingredients for Golden Pineapple Chutney
- Sugar
- 1 cup finely chopped red onion
- Mango
- Fresh Pineapple
- Granny Smith Apple
- Pear
- Papaya
- Allspice
- 1/4 cup chopped fresh ginger
- Hot Sauce
- Salt
- Black Pepper
- 1 tablespoon allspice berries
- Apple Cider Vinegar
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How to Make Golden Pineapple Chutney
- In a large bowl, combine 1 (20 ounce) can crushed pineapple, 1 cup finely chopped red onion, 1/2 cup chopped red bell pepper, 1/2 cup golden raisins, 1/4 cup chopped fresh ginger, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, and 1 teaspoon ground cinnamon.
- In a small saucepan, gently toast 1 tablespoon of allspice berries over medium heat until fragrant (about 2-3 minutes). Watch carefully to prevent burning.
- Add 1/2 cup apple cider vinegar to the toasted allspice berries.
- Bring the vinegar and berries to a simmer over medium heat.
- Reduce the vinegar mixture to about 1/4 cup, about 10-15 minutes, stirring occasionally.
- Strain the reduced vinegar mixture through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids.
- In a large, heavy-bottomed saucepan, combine the reduced vinegar mixture with the fruit mixture from step 1.
- Simmer over medium-low heat, stirring frequently, for 20-30 minutes, or until the chutney has thickened to a syrupy consistency.
- Remove from heat and let cool completely before refrigerating. The flavors will deepen overnight.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
203g
Fat
0g
Carbs
21g
