Ingredients
-
1
-
3/4
-
1 1/2
-
1/4
-
1/4
-
1/4
-
1
-
1
-
1
-
1 - 2
-
-
-
-
-
Directions
Fiery Pineapple Chutney,Part of the pineapple is pureed to make it into a sweet tart syrup, then cooked with chunks of pineapple, cayenne and black pepper to add a nice kick of heat. Great in curries and with salmon and rice. From the Fields of Greens cookbook, and inspired by Julie Sahni.,This was excellent!!! Everybody loved it. I served it over blackened tofu cutlets.,Part of the pineapple is pureed to make it into a sweet tart syrup, then cooked with chunks of pineapple, cayenne and black pepper to add a nice kick of heat. Great in curries and with salmon and rice. From the Fields of Greens cookbook, and inspired by Julie Sahni.
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Steps
|
1
Done
|
Peel and Core Pineapple, Cut Into Small Pieces. |
|
2
Done
|
Puree 2 Cups of It and Set the Rest Aside. |
|
3
Done
|
Combine the Puree, Sugar, Spices, Ginger, Salt and Lemon Juice in a Medium Saucepan. Bring the Mixture to a Boil, Then Cook Over Medium Heat For 5 Minutes, Stirring as Needed, to Make a Pineapple Syrup. Add the Pineapple Chunks, Chilies, and Red Onion; Reduce the Heat a Little and Cook Over Medium Low Heat For 25 Minutes. |
|
4
Done
|
the Puree and the Pineapple Chunks Will Blend Together With the Chunks Retaining Some of Their Texture. |
|
5
Done
|
Move the Chutney to a Bowl and Let It Sit For 1-2 Hours Before Serving. |
|
6
Done
|
It Will Keep For at Least a Week in the Refrigerator but Don't Add the Mint Until Your'e Ready to Serve It. Enjoy! |
