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pineapple-chutney-with-golden-raisins

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This beautiful golden-colored chutney can be served with poultry, pork, and beef, as well as shellfish and fish. It makes a lovely, cooling accompaniment to Indian or Caribbean curries.

Yield : Makes about 2 cups

Ingredients

  • 2 cups peeled, cored, and diced (½-inch) golden pineapple
  • ½ small sweet onion, such as Vidalia or Maui, finely chopped
  • ½ small green bell pepper, seeded and finely chopped
  • ¼ cup sugar
  • ¼ cup cider vinegar
  • 6 cardamom pods
  • 1 tablespoon finely chopped crystallized ginger
  • ½ cup golden raisins
  • Salt

Directions

1. In a medium-size, heavy saucepan, combine the pineapple, onion, bell pepper, sugar, vinegar, cardamom, ginger, and raisins and let sit until very juicy, about 1 hour, stirring occasionally.

2. Bring to a boil over high heat, stirring occasionally. Reduce the heat to low and simmer until thickened slightly, about 30 minutes. Season with salt and let cool. Serve warm, at room temperature, or cold. Will keep, tightly covered, in the refrigerator for up to 2 weeks.


© 2005 Grace Parisi
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings and includes 1/2 teaspoon of added salt.

41kcal (2%)
7mg (1%)
12mg (20%)
1mcg RAE (0%)
70mg
5mg
0g
9g
1g
10g
0mg (0%)
75mg (3%)
0g (0%)
0g (0%)
0mg (1%)
 

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