A tangy yet sweet mix of pineapple and hot pepper great for topping meats and seafood
As much as we love eating our main meals there are also some amazing sides and condiments that up that dish over the top. Today I give you this delicious pineapple chutney. Sweet pineapple cooked down with some hot peppers to give you a sweet, tangy and spicy condiment that you would want to put on everything.
This pineapple chutney is a perfect addition to just about anything. I have tried it.
It works great on grilled chicken or seafood, but I've also added this on top of my stewed chicken, jerk chicken sandwiches and even my toasted bread with cheese.
Chutneys are so easy to make. Grab some fruits, add some spices, juices and leave to let the flavors blend. You can easily replace pineapple with peaches or apricots. We commonly make mango chutney to eat with roti or just as a snack.
What I like about making my own chutney at home I can easily control the heat. *In a whisper* I am not a huge fan of pepper (Every time I say that to someone from the Caribbean they threaten to take away my passport). *normal voice* So making my own allows me to not include the seeds of the peppers so that I can eat and not have to drink a jug of milk while my eyes burn.
And a batch of this will last you a while. Unless you're like me and start putting it on everything so you really don't have much to freeze. But it can also be frozen and reheated when ready. Honestly, I use it straight from the fridge. And most times I don't have enough to put to freeze. But the option is there.
I'm actually sitting here right now eating a bread and cheese sandwich with a dollop of chutney on it. And if you remember last week I used it when we made those batches of aloo pies!! Yummy!!
What would you pair this chutney with?
Prep Time: 10 minutes
Cook Time: 25 minutes
Keywords: saute boil dip side Pineapple
- 1 medium sized pineapple, peeled and chopped (approx 1.5 lbs)
- 1 onion, chopped
- 1 tablespoon oil
- 2 scotch bonnet peppers, chopped (for less heat leave out seeds and membranes)
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup water
- 1 cup white wine vinegar
- 1 bell pepper, chopped
- 3 culantro leaves, chopped
- 1 cinnamon stick
In a heavy pot, heat oil and add onions and cook until opaque.
Add all other ingredients to pot and let simmer on a medium-high heat.
Simmer for 30 minutes (stir occasionally)
Reduce heat to med-lo and leave until chutney comes to a jam like consistency.
Remove cinnamon stick from pot
If you prefer a fine chutney you can use a potato masher (chunkier) or an immersion blender (smoother)
Store in a sterile bottle with a tight cover. (I place a sheet of parchment paper between the bottle of the cover to ensure no moisture gets in)
If going to freeze, cool then place into bags. When ready to use, place in the fridge to thaw then you can either reheat or use cold.
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