Sweet-and-Sour Pineapple Chutney

By ngaldi

Mixing sweet pineapple, onion and vinegar with a quick, light caramel sauce results in a fabulous sweet-and-sour chutney.

Ingredients

• 1/4 cup sugar
• 3/4 cup plus 2 tablespoons water
• 2 cups diced fresh pineapple (12 ounces)
• 1 small red onion, finely diced
• Pinch of crushed red pepper
• 1/4 cup plus 2 tablespoons distilled white vinegar
• Salt
• 2 tablespoons slivered mint leaves

Details

Servings 2
Preparation time 20mins
Cooking time 40mins
Adapted from foodandwine.com

Preparation

Step 1

In a saucepan, combine the sugar with 2 tablespoons of the water; cook over high heat until the sugar is dissolved. Cook without stirring until the sugar begins to caramelize around the edges, 2 minutes. Remove from the heat, add the pineapple, onion, crushed red pepper, vinegar and the remaining 3/4 cup of water; season lightly with salt. Bring to a simmer and cook, stirring occasionally, until jamlike, 15 minutes. Stir in the mint. Serve warm or at room temperature.

The chutney can be refrigerated for up to 3 days.
SERVE WITH
Fish, chicken, pork, steak.