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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The word chutney comes from the Hindustani chatni, which means strong spices. The sweet juiciness of golden pineapples much more intensely flavored than ordinary pineapples balances the spices with the lusciousness that only tropical foods possess. But you can substitute regular pineapple if you cannot find the golden variety, and the chutney will still be complementary. Serve it with Jerked Pork Chops or any grilled meat. Ingredients:
1/2 cup sugar |
1/2 medium red onion, diced |
1 1/4 cups diced mango |
1 1/2 cups diced golden pineapple |
1 granny smith apple, peeled, cored, and diced |
1 asian pear, peeled, cored, and diced |
3/4 cup diced papaya |
1 tablespoon ground allspice |
1/4 cup peeled and finely chopped ginger |
2 tablespoons caribbean hot sauce (your favorite) |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
3 tablespoons allspice berries, toasted |
1 cup apple cider vinegar or white wine vinegar |
Directions:
1. In a large bowl, combine all of the ingredients except the allspice and the vinegar. Allow to stand for 30 minutes.
2. Meanwhile, toast the allspice berries in a small saucepan until they just begin to smoke. Add the vinegar, bring to a simmer, and reduce to 1/4 cup. Strain, and discard the allspice berries.
3. Combine the reduced vinegar with the fruit mixture in a large heavy saucepan and simmer over medium heat, stirring occasionally, for 20 to 30 minutes until the liquid is almost syrupy. Refrigerated, this will keep for up to 3 months.
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