Tangy Pineapple Chutney
By Connie
Rate this recipe
5/5
(1 Votes)
Ingredients
- 1 15-oz. can pineapple chunks, drained
- 2 Tbsp. fresh lime juice
- 2 tangerines, peeled and cut into bite sized pieces
- 1 serrano chile, seeded and finely chopped
- One quarter tsp. ground ginger
- One third cup brown sugar
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. green onions, chopped
Details
Preparation
Step 1
Combine all ingredients in a saucepan and heat over medium heat for 15 - 20 minutes. Refrigerate until ready to serve. This chutney goes very well with roast beef, ham and also other roasted meats for the holidays
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