- Skill Level: Easy
- Cost: Moderate
- Favorited: 3 Times
Can be made ahead of time.
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.
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.
Nutritional information is based on 16 servings and includes 1/2 teaspoon of added salt.
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