Sweet & Spicy Pineapple Chutney

This pineapple chutney is a type of relish and can be sweet, sour, hot or spicy.  Chutneys work well on fish, chicken, poultry and as you can see–cream cheese.  There are so many tasty varieties to try.

We love pineapple chutney. It’s such a delicious condiment. Usually chutneys are associated with Indian Cuisine and have sweet spicy tangy flavors that are a great addition to other culture’s recipes.  In India, chutney usually refers to a freshly ground mixture of herbs, fruits and nuts.  This is a Western chutney recipe which is cooked down and has vinegar added.

pineapple chutney

Just toss the ingredients into the pot and cook it down.

pineapple chutney

Confused about chutneys, relishes or salsas?  Well, a Western chutney is sugar,vinegar and fruit; a relish is sugar, vinegar and vegetables and a salsa generally does not include sugar or too much vinegar.

Snapping Good Pineapple Chutney

Yield: 5 4oz canning jars

Snapping Good Pineapple Chutney

Ingredients

  • 2 cups chopped fresh pineapple
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped purple onion
  • 1/2 cup chopped fresh cilantro
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 medium jalapeño chile pepper. Seeds removed and finely chopped (Optional-I like the heat)
  • 1 medium sized crushed and finely chopped garlic clove (Optional)
  • 1/3 teaspoon coarse sea salt
  • juice from 1 fresh lime
  • 2 cups of apple cider vinegar (preferably organic)
  • 2 cups of brown sugar, tightly packed
  • 1 cup of seedless raisins

Instructions

  • Combine pineapple, sugar, vinegar and salt in a large saucepan.
  • Heat to boil; simmer gently, stirring frequently for 25-35 minutes.
  • Stir in remaining ingredients. EXCEPT the raisins
  • Cook slowly, stirring often, until mixture thickens.
  • Add the raisins and cook just to warm them. (This prevents them from getting mushy)
  • Ladle into sterilized hot jars, leaving 1/4 inch headspace.
  • You can seal the jars and then process in water bath canner for 10 minutes. Mine doesn't last long but if you've canned them properly they last about 12 months. Remember to store the open jars or the jars that aren't canned in the fridge.

Notes

Chutneys' flavor gets even better over time while the ingredients mingle. If you've sealed them with a canning water bath you can keep them for a few months because of the vinegar.

This is a North American style chutney.

http://darndelish.com/sweet-spicy-pineapple-chutney/

This pineapple chutney goes well with jerk chicken and a great recipe can be found on Bakers Royale. I made it last week but it didn’t last long enough for photos Mmmmm.

 

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