PINEAPPLE CHUTNEY
Give this tangy fruit pickle away as a gift or keep in your cupboard for a colourful household condiment
Provided by Good Food team
Categories Condiment
Time 1h25m
Yield Makes 3 x 330ml or 2 x 500ml jars
Number Of Ingredients 10
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.
Nutrition Facts : Calories 52 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium
PINEAPPLE CHUTNEY
Make and share this Pineapple Chutney recipe from Food.com.
Provided by MexiYabby
Categories Chutneys
Time 15m
Yield 14 oz, 3-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine vinegar and sugar in large saucepan.
- Simmer and stir until sugar dissolves.
- Add pineapple and simmer until soft.
- Strain pineapple and set aside, return juices to pan.
- Add chile, ginger and spices to pan.
- Simmer and reduce au nape.
- Mix spiced syrup with pineapple.
- Refrigerate immediately.
PINEAPPLE CHUTNEY
-Shirley Watanabe, Kula, Hawaii
Provided by Taste of Home
Time 1h15m
Yield 6 cups.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.
PINEAPPLE CHUTNEY
Provided by Food Network
Number Of Ingredients 10
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.
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.)
PEPPERED PINEAPPLE CHUTNEY
Steps:
- Slice the crown of leaves off pineapple, quarter the fruit lengthwise, then slice out the fibrous core. Peel and dice the pineapple quarters.
- Place pineapple in a heavy saucepan with the remaining ingredients, bring to a boil and cook over medium-high heat for 20 to 25 minutes, until most of the liquid has evaporated and the mixture is thick.
- Transfer hot chutney to sterilized canning jars and seal according to manufactuer's directions, or store in containers in the refrigerator or freezer.
PINEAPPLE CHUTNEY
Delicious and easy pineapple chutney recipe can be served with grilled meats or used as a condiment with any Caribbean, Indian, or Asian meal.
Provided by Linda Larsen
Categories Side Dish Sauce Condiment Jam / Jelly
Time 40m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 114 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 179 mg, Sugar 27 g, Fat 0 g, ServingSize 3 cups (6 servings), UnsaturatedFat 0 g
PEPPER PAPAYA PINEAPPLE CHUTNEY
Make and share this Pepper Papaya Pineapple Chutney recipe from Food.com.
Provided by morgainegeiser
Categories Low Protein
Time 1h10m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine all ingredients except chili paste.
- Cook over medium heat for 1 hour or until mixture has syrupy consistency.
- Fold in chili paste.
PINEAPPLE CHUTNEY
A sweet relish that goes with with grilled chicken or fish served over rice. This is nice to make up and have in the refrigerator - if you get home late, you can use it to add more flavor to a quick meal. The prep time does not include chilling time.
Provided by ChrisMc
Categories Chutneys
Time 15m
Yield 3 cups chutney
Number Of Ingredients 6
Steps:
- Drain pineapple and combine juice with sugar and vinegar.
- Boil the mixture down to 1/2 cup.
- Stir in pineapple, corn syrup, ginger, and cranberries and chill.
JALAPENO PINEAPPLE CHUTNEY
Make and share this Jalapeno Pineapple Chutney recipe from Food.com.
Provided by evelynathens
Categories Chutneys
Time 35m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Add the reserved pineapple syrup to a saucepan; add the peppers, vinegar, brown sugar, salt, raisins, gingerroot and the garlic and bring to a boil; reduce heat and simmer for 10 minutes.
- add the pineapple chunks and simmer for about 30 minutes or until thick.
- You can process and can in the usual way (boiling prepped jars), or just 'keep' in the refrigerator in a covered, airthight container. I have kept this for up to 2 months in the refrigerator without a problem.
Nutrition Facts : Calories 475, Fat 0.5, SaturatedFat 0.1, Sodium 816, Carbohydrate 117.3, Fiber 3.8, Sugar 107.5, Protein 2.4
NECTARINE AND PINEAPPLE CHUTNEY
My son just gave me 5kg (11lb) nectarines, so I made three times this recipe. It took a bit longer for the larger amount to thicken, but it eventually cooked up beautifully. It's a sweetish chutney that will go super well with pork and poultry.
Provided by JustJanS
Categories Fruit
Time 2h
Yield 2 1/2 pints
Number Of Ingredients 11
Steps:
- Place the sugar and vinegar in a large, nonreactive saucepan and bring to a boil over high heat. Boil for 10 minutes.
- Add the nectarines, pineapple and juices, raisins, garlic, ginger, salt, chili flakes and cloves, and stir to combine. Bring the mixture to a boil, then reduce the heat to maintain a slow simmer. Cook until the chutney is thick, stirring frequently to keep the mixture from scorching or sticking, 60 to 90 minutes.
- Remove from the heat and stir in the nuts. Pour the hot chutney into hot, sterilized glass jars. Seal tightly, following standard hot-pack canning procedures. Cool completely, then store out of direct light for up to 1 year. Once opened, refrigerate the chutney.
Nutrition Facts : Calories 1229.4, Fat 11.4, SaturatedFat 1, Sodium 1023.9, Carbohydrate 286.1, Fiber 13.5, Sugar 254, Protein 11.4
GREEN TOMATO, PINEAPPLE, RED PEPPER RELISH/CHUTNEY
Last of your garden tomatoes can be used to make this sweet and spicy Asian relish/chutney great on grilled chicken, pork or fish. Top a Burger with it.
Provided by Rita1652
Categories Chutneys
Time 1h20m
Yield 8 1/2 pint jars
Number Of Ingredients 17
Steps:
- Prepare water bath and sterilize 8 ½ pint jars.
- Optional chopping: place ingredients except cornstarch in food processor in batches and pulse.
- Place all ingredients except for the herbs and cornstarch in a large pot.
- Bring to a boil and cook till reduced and thickened.
- Stirring not to burn for about 45-60 minutes. If not thick enough add cornstarch. Add fresh herbs of choice.
- Pour relish into hot jars leaving 1/2 inch headspace. Wipe rims and place warm lids on jars and screw on bands. Place in water bath cover by 1-2 inches of water for 10 minutes. Let rest counter top overnight. Check for sealing, label, and store in pantry for up to 1 year.
Nutrition Facts : Calories 519.1, Fat 0.7, SaturatedFat 0.1, Sodium 903, Carbohydrate 130.4, Fiber 3.8, Sugar 121.8, Protein 3.1
SWEET & SAVORY PINEAPPLE CHUTNEY
A little snap from cayenne brightens the taste of this chutney. An old recipe from the Chicago Tribune. Cooking time is approximate.
Provided by Molly53
Categories Chutneys
Time 1h15m
Yield 3 12 ounce jars
Number Of Ingredients 10
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.
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