Sweet-and-Sour Pineapple Chutney

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

Photo by Nancy G.
Adapted from foodandwine.com

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

1.5

cups

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

1.5

servings

Adapted from foodandwine.com

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

Directions

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.

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