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Title: Curried Pineapple & Ginger Chutney
Categories: Salsa Chutney
Yield: 1 Servings
| 1/4 | c | Vegetable or peanut oil, for sauteing |
| 1 | Red bell pepper, cut in 1/2" squares | |
| 1 | Green bell pepper, cut in 1/2" squares | |
| 1 | Red onion (peeled, halved), cut in 1/2" | |
| Uares | ||
| Squares | ||
| 1/4 | c | Fresh ginger, minced |
| 1 | tb | Garlic, minced |
| 1 | tb | Red or green chile pepper of your choice, |
| Inced | ||
| Minced | ||
| 3 | tb | Good quality curry powder |
| 1 | lg | Pineapple (peeled and cored), cut in 1/2" |
| Uares | ||
| Squares | ||
| 1/2 | c | Raisins |
| 1 1/2 | c | White wine vinegar |
| 1/2 | c | Orange or pineapple juice |
| 1 | c | Brown sugar |
| Salt and freshly cracked black pepper, to | ||
| Aste | ||
| Taste |
In a 4-quart saucepan, heat the oil over medium-high heat until hot but not smoking. Add the bell peppers and onions and saute, stirring constantly, until the onions start to become translucent, about 5 to 6 minutes. Add the ginger, garlic, chile peppers, and curry powder and saute 1 minute more. Add all the remaining ingredients except the salt and pepper and bring to a boil. Reduce the heat to low and simmer for 10 to 15 minutes, stirring occasionally, until the liquid has thickened slightly. Season with salt and freshly cracked black pepper to taste, remove from heat and allow to cool to room temperature. This chutney will keep, covered and refrigerated, about 2 weeks. (I use 3-15 1/4 oz cans of pineapple, well drained. The simmering time has to be increased to about 1 1/2 hours....but is still delicious.)
MC Formatted by Nancy