Ingredients
-
1/2
-
1
-
1
-
2
-
1
-
1
-
1
-
1
-
1/4
-
1
-
1/2
-
-
3
-
1
-
Directions
Golden Pineapple Chutney, This recipe is taken from New World Kitchen by Norman Van Aken If you are going to try at least one chutney recipe, I strongly suggest that this be the one, this chutney is wonderful and will keep covered in the refrigerator for about 6 weeks, trust me it won’t last a week lol! I purchase my allspice berries in a bulk spice store This is so good served with chicken or pork!, The intro says it is good with chicken or pork, you can add beef to that list I made this on Friday, intending to serve it with a chicken dish and promptly forget to get it out of the fridge I made it as per the directions My papaya was a Mexican papaya that weighed in at about 3 pounds used 1/2 for this recipe One comment, when reducing the vinegar, keep a close eye on it as it goes quick!
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Steps
|
1
Done
|
In a Large Bowl Combine All Ingredients Except the Allspice Berries and Vinegar (allow to Stand at Room Temperature For 30 Minutes). |
|
2
Done
|
Meanwhile Toast the Berries in a Small Saucepan Until They Just Begin to Smoke. |
|
3
Done
|
Add in the Vinegar; Bring to a Simmer; Reduce to About 1/4 Cup. |
|
4
Done
|
Strain and Discard the Berries. |
|
5
Done
|
Combine the Reduced Vinegar With the Fruit Mixture in a Large Heavy Saucepan; Simmer Over Medium Heat, Stirring Constantly For About 20-30 Minutes, Until the Liquid Is Almost Syrupy. |
|
6
Done
|
Refrigerate Until Cold. |
