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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Peel and core pineapple, cut into small pieces.
2. Puree 2 cups of it and set the rest aside.
3. Combine 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.
4. The puree and the pineapple chunks will blend together with the chunks retaining some of their texture.
5. Move the chutney to a bowl and let it sit for 1-2 hours before serving.
6. It 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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