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Pineapple Chutney with Golden Raisins

Updated February 23, 2016
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Published by Harvard Common Press

This image courtesy of JosephDeLeo.cookstr.com

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.

CostModerate

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, vegan, vegetarian

Taste and Texturefruity, savory, spiced, sweet, tangy

Type of DishCondiments, sauces

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

Instructions

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.

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.

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