Pineapple chutney made with orange juice, curry powder, vinegar, red pepper, cilantro, brown sugar
1/4 cup olive oil
2 medium Vidalia or Maui onions, cut into 1/2 inch cubes
1 red bell pepper, cut into 1/4 inch cubes
1/4 cup ginger, peeled and minced
2-3 lb pineapple, peeled, cored and cut into 1/2 inch cubes
1/2 cup cider vinegar
1 cup orange juice
1/2 cup packed light brown sugar
1 T curry powder
1 1/2 tsp dried red pepper flakes
salt & pepper to taste
2 T cilantro, finely chopped
1 T mint leaves, finely chopped
Heat oil in a 12" heavy skillet over medium heat.
Saute onions until softened. Add bell pepper and ginger and stir 1minute more.
pineapple, orange juice, vinegar, brown sugar, curry powder andred pepper flakes.
Simmer until thickened, stirring occasionally, for about 15 minutes.Season with salt and pepper. Cool.
When mixture is cool, stir in cilantro and mint leaves.
Serve at room temperature.
NOTE: We leave out the mint. And we add the cilantro as we use it.That way it keeps about two weeks, chilled and covered.
If you like this recipe for pineapple chutney, here is an ebook with two additional recipes for chutney on pg 130.
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