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.
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
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
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.
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.
PAN-SEARED HAM WITH PINEAPPLE CHUTNEY
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine pineapple, onion, pineapple juice, raisins, brown sugar, vinegar, and cumin. Set pan over medium-high heat and bring to a simmer. Simmer 15 minutes, until mixture thickens and reduces. Remove from heat and stir in cilantro.
- Meanwhile, heat oil in a large skillet over medium heat. Add ham slices and cook 2 minutes per side, until golden brown. Serve ham slices with pineapple chutney spooned over top.
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.)
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
SURE.JELL PINEAPPLE CHUTNEY RECIPE
Discover our homemade SURE.JELL Pineapple Chutney Recipe. This pineapple chutney recipe is a delicious addition to the home or fabulous as a gift.
Provided by My Food and Family
Categories Home
Time 45m
Yield about 7 (1-cup) jars or 112 servings, 1 Tbspeach
Number Of Ingredients 15
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Pare, core and finely chop pineapples. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Add raisins, vinegar, onions, lemon juice, ginger, salt and spices; stir until well blended.
- Stir pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in granulated and brown sugars. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
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, FIG & GINGER CHUTNEY
The pineapple flavour really comes through in this tangy chutney, making it a perfect accompaniment for ham and all your festive cold meats and cheeses
Provided by Mary Cadogan
Categories Breakfast, Condiment
Time 1h5m
Yield Makes about 1.3kg/3lb
Number Of Ingredients 9
Steps:
- Tip the pineapple into a food processor, then pulse until finely chopped. Tip into a large, wide pan with the apples, ginger, onion, figs, spices, vinegar and 2 tsp salt. Bring to the boil, stirring, then boil for 10 mins until the apples are softened.
- Add the sugar, then stir to dissolve. Simmer for 20-30 mins, stirring occasionally, until the chutney is thickened. Pot into warm sterilised jars, seal and label. Will keep for 6 months.
Nutrition Facts : Calories 44 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Sodium 0.21 milligram of sodium
GOLDEN PINEAPPLE CHUTNEY
Steps:
- In a large bowl, combine all of the ingredients except the allspice and the vinegar. Allow to stand for 30 minutes.
- Meanwhile, toast the allspice berries in a small saucepan until they just begin to smoke. Add the vinegar, bring to a simmer, and reduce to 1/4 cup. Strain, and discard the allspice berries.
- Combine the reduced vinegar with the fruit mixture in a large heavy saucepan and simmer over medium heat, stirring occasionally, for 20 to 30 minutes until the liquid is almost syrupy. Refrigerated, this will keep for up to 3 months.
FISH WITH PINEAPPLE CHUTNEY
Posted for Zaar World Tour III - this recipe is from the Moosewood Restaurant Low Fat Favorites, but it seems to fit with Australian ingredients, so I'm including for that region. Feel free to season up the chutney as you see fit. NOTE: I've made a few changes to this recipe to reflect some excellent suggestions made by a reviewer.
Provided by pattikay in L.A.
Categories Pineapple
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Rinse the fish fillets, pat dry and set aside.
- In a food processor, briefly whirl the pineapple, lemon peel, lemon, chile, bell peppers, scallions, ginger and Tabasco till the chutney has a confetti-like appearance. Add reserved juice if chutney seems too dry.
- Add salt to taste.
- Arrange the fish in a lightly oiled baking dish.
- Grill the fish till tender and cooked through and serve topped with chutney.
- Alternatively: Top with chutney and bake, covered, for 20-25 minutes, till fish flakes easily with a fork.
- Garnish with lemon wedges.
Nutrition Facts : Calories 230.2, Fat 1.8, SaturatedFat 0.3, Cholesterol 99, Sodium 144.3, Carbohydrate 11.8, Fiber 3, Sugar 5.9, Protein 42.4
MANGO-PINEAPPLE CHUTNEY
The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!
Provided by MATHTUTORRITA
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 3h45m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 14.6 g, Fat 1.4 g, Fiber 1.3 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.5 mg, Sugar 11.9 g
PINEAPPLE PAPAYA CHUTNEY
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix the ingredients in a large bowl and serve.
SWEET PINEAPPLE & CHILLI CHUTNEY
A fruity, spicy pickle to contrast with hot savoury recipes - add the chilli seeds if you can handle the heat!
Provided by Sarah Cook
Categories Buffet, Condiment
Time 20m
Number Of Ingredients 5
Steps:
- Bring the vinegar and sugar to a simmer in a big pan. Tip in the pineapple for 1-2 mins, then remove from the heat and tip into a serving bowl. When almost cool, stir in the onions and chilli. Cool completely, then chill (for up to 24 hrs) until ready to serve.
Nutrition Facts : Calories 97 calories, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
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