Tangy Pineapple Chutney

By Connie

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

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