Orange Pineapple Chutney Food

MANGO-PINEAPPLE CHUTNEY

Steps:

• Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
• Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

PINEAPPLE CHUTNEY

Steps:

• In a large saucepan over medium heat, combine the first 10 ingredients; add peppers if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until chutney reaches desired thickness. , Refrigerate. Serve with meat or with cream cheese as an appetizer spread.

PINEAPPLE CHUTNEY

Steps:

• Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.

PINEAPPLE-CRANBERRY CHUTNEY

Steps:

• In a saucepan over medium heat, combine the oil and shallot and cook until the shallot rings are translucent, about 5 minutes.
• Add the pineapple and sugar and cook, stirring to coat the pineapple with the sugar, until the sugar is dissolved and the pineapple begins to soften.
• Add 1/4 cup of the pineapple juice and the balsamic vinegar and cook until the liquid is reduced by half, about 5 to 7 minutes.
• Add the remaining juice and cranberries and cook until the cranberries pop and the juice thickens, about 3 to 5 minutes.
• Stir in the thyme and serve. The chutney will keep, tightly covered, in the refrigerator up to one week.

ORANGE PINEAPPLE CHUTNEY

Steps:

• Remove the thin outer rind of one orange and cut into thin pieces. Set aside.
• Remove the peel and pith of all the oranges and separate into sections.
• Mix together the vinegar, sugar, onions, garlic, salt, ground cloves, allspice, cayenne, cinnamon stick, dates, and sultana raisins in a large saucepan.
• Bring to a boil, stirring constantly.
• Add the orange rind and simmer for 1/2 hour or until slightly thickened.
• Prepare the pineapple and cut into small cubes.
• Add pineapple to the syrup and simmer, uncovered for 1 1/2 hours or until thick.
• Add the orange sections and simmer for 10 minutes.
• Pour into sterilized jars and seal.

SWEET & SAVORY PINEAPPLE CHUTNEY

Steps:

• Combine pineapple, sugar, vinegar and salt in a large saucepan.
• Heat to boil; simmer gently, stirring frequently for 25 minutes.
• Stir in remaining ingredients.
• Cook slowly, stirring often, until mixture thickens.
• Ladle into sterilized hot jars, leaving 1/4 inch headspace.
• Seal; process in water bath canner for 10 minutes.

SALT COD FRITTERS WITH CREAMY MUSTARD SAUCE, SPICY ORANGE CHILI SAUCE, PINEAPPLE CHUTNEY AND SHREDDED ZUCCHINI SALAD

Steps:

• Soak the salt cod in 1 gallon of water for 24 hours, changing the water 2 to 3 times until the cod no longer tastes of salt.
• Place the oil in a pot a third of the way full. Heat the oil to 350 degrees F and line a baking sheet with paper towels. Remove the cod from the water, pat dry and roughly chop. Place the cod in a food processor and pulse until shredded.
• Remove the cod, squeeze with hands to remove excess water and place the cod in a bowl.
• Place the flour, baking powder, baking soda and salt in a large bowl, mix. In a separate bowl, whisk the milk and eggs and add to the bowl with the dry ingredients. Add the cod and cilantro to the batter, folding to incorporate. Spoon 1 tablespoon of the cod batter into the hot oil and fry until golden brown and the fritters are cooked, about 3 minutes, turning the fritters over while cooking. Place the cod on the lined baking sheet. Repeat with the remaining cod batter.
• Serve the salt cod fritters with Creamy Mustard Sauce, Spicy Orange Chili Sauce, Pineapple Chutney and Shredded Zucchini Salad.
• Place the sour cream, mustard, coriander seeds, honey and gherkins into a bowl, mix, season with salt, cover and place in fridge until serving.
• Place the salt, sugar, vinegar, green chile, red chile, orange and red onions into a blender and puree until smooth.
• Heat the oil in a saute pan over medium heat. Add the red onions and saute until tender and translucent. Add the pineapple, sugar, vinegar and fennel seeds and stir. Cook until the pineapple has softened slightly and the juices have reduced, 7 to 10 minutes. Season with salt.
• Place the red onions, lime juice and salt in a bowl. Stir and allow to sit for 5 minutes. Add the cherry tomatoes, cilantro and zucchini to the bowl and mix.

CRANBERRY RELISH WITH PINEAPPLE AND ORANGE

Steps:

• In the bowl of a food processor, pulse the cranberries and pineapple until roughly chopped. Transfer to a large bowl and stir in the remaining ingredients. Cover and chill up to 24 hours before serving.

PINEAPPLE CHUTNEY

Steps:

• In saucepan over medium heat, saute onions, ginger, jalapenos, and ground cumin for 6 minutes. Then add rum. Cook until almost all of the liquid has evaporated then add pineapple, lime juice and sugar. Bring to a simmer and turn off the heat. Add fresh cilantro, salt and freshly ground pepper to taste.

PINEAPPLE CHUTNEY

Steps:

• Gather the ingredients.
• In a heavy saucepan, combine the onion, honey, vinegar , pineapple, curry powder, ginger, salt, and red pepper flakes and mix well.
• Put the pan on the stovetop and cook over high heat until the mixture comes to a full rolling boil, stirring frequently.
• Reduce the heat to low and cook the chutney, stirring occasionally so the food doesn't burn, until the pineapple is tender and the mixture is thickened, about 20 to 30 minutes.
• Take the pan off the heat and cool the chutney completely. Then stir well and decant into another container with a tight lid. Refrigerate the chutney for up to four days or freeze up to three months.

CURRIED PINEAPPLE CHUTNEY

Steps:

• Heat oil in heavy large pot over medium-high heat. Add red onion and bell peppers and sauté until onion begins to soften, about 8 minutes. Add jalapeño chilies and curry powder; stir 2 minutes. Add pineapple cubes, orange juice, apple cider vinegar, and golden brown sugar. Bring to boil. Reduce heat to medium and simmer mixture until thick and reduced to about 7 1/2 cups, stirring often, about 1 hour 10 minutes. Season chutney to taste with salt and pepper. (Can be prepared 4 days ahead. Cool completely, then cover and refrigerate.)