Chutney- Spicy Pineapple Chutney
List of Ingredients
1 large pineapple- peeled, cored and cut into 1- to 2- inch chunks
1/2 cup golden raisins
1/3 cup white wine vinegar
2 tablespoons fresh lime juice
1/2 cup sugar
2 tablespoons honey
1 1/2 tablespoons minced fresh ginger
1/2 teaspoon ground cloves
1/4 teaspoon cayenne pepper
3 tablespoons minced fresh mintRecipe
1. Place the pineapple in a food processor. Turn the machine on and off quickly until some of the pineapple is pureed and the rest is chopped into small pieces.
2. In a large noncorrodible saucepan, combine the pineapple,raisins, vinegar, lime juice, sugar, honey, ginger, cloves, and cayenne. Bring to a boil, reduce the heat to low and simmer until the mixture is slightly thickened, 10 to 12 minutes. Let cool to room temperature. (The chutney can be made 2 to 3 days ahead. Store, covered, in the refrigerator.)
3. Fold the chopped mint into the cooled chutney. Season with additional spices if necessary.
Food and Wine Annual 1987
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