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
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.
PINEAPPLE HABANERO CHUTNEY
Make and share this Pineapple Habanero Chutney recipe from Food.com.
Provided by gailanng
Categories Chutneys
Time 35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over medium heat. Add the onions. Season with salt, and saute for 2 minutes.
- Add the pineapple, red bell pepper and habanero. Continue to saute until the pineapple is soft, about 7 minutes, stirring frequently.
- Add the vinegar and the sugar. Bring the mixture to a boil.
- In a small bowl, combine the cornstarch and water, and whisk until smooth. Stir the slurry into the pineapple mixture and return mixture to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat.
- For a smoother consistency, pour the chutney into a blender or food processor and pulse until consistency desired.
Nutrition Facts : Calories 55.9, Fat 1.2, SaturatedFat 0.7, Cholesterol 3, Sodium 27.4, Carbohydrate 11.1, Fiber 0.8, Sugar 9, Protein 0.4
PINEAPPLE HABANERO CHUTNEY
Categories Condiment/Spread Pepper
Number Of Ingredients 11
Steps:
- In large saucepan, heat oil over medium heat. Add onion, pepper and habanero pepper. Stir to combine. reduce heat to low, cover and cook until the onions have softened about 15 to 20 minutes, stirring occasionally. Do not brown onions. Remove lid, increase the heat to medium and stir in the ginger, red bell pepper and yellow bell pepper. Cook, stirring continuously for 2 to 3 minutes. Add pineapple and juice, brown sugar, curry powder and vinegar, and stir to combine. Simmer 30 minutes, stirring frequently. Remove from heat and allow chutney to cool completely.
JERK-SPICED MANGO PINEAPPLE CHUTNEY
I grew up eating mango, pineapple and spicy food, so enjoy the combination of these flavors. I try to make this chutney during the summer when the fruit is most flavorful and affordable. It's fine to adjust the spiciness according to your liking. You can serve this with any meat, but also with fish, such as salmon.-Sugiyarti Jorgenson, Kodiak, Alaska
Provided by Taste of Home
Time 1h40m
Yield 5 half-pints.
Number Of Ingredients 12
Steps:
- In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened., Carefully ladle hot mixture into five hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 163 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 1g protein.
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PINEAPPLE HABANERO CHUTNEY | HILDA'S KITCHEN BLOG
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5/5 (4)Total Time 30 minsCategory CondimentsCalories 22 per serving
- Saute onion in oil for a few minutes, then add peppers and garlic. Sauté an additional minute or so.
- Add the remaining ingredients and mix to combine. Simmer, over low heat for approximately 20 minutes, or until chutney reaches the desired consistency.
- Store in two 8 oz. jars or in one pint-sized jar. If you don't plan on storing the chutney in the fridge, be sure to sterilze the jars before filling and process in boiling water for 10 minutes after filling.
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- Pineapples: Peel and cut the pineapple into chunks. You’ll only use 1 lb. for this recipe. Save the rest in the refrigerator for another use.
- Add all of the ingredients to the blender and blend for 15 seconds, or until the ingredients are combined. Your salsa will have a nice, yellow color.
- Once the flavors have had a chance to meld, serve your pineapple salsa at room temperature. If you serve it cold, it will taste flat.
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