Pineapple Chutney

Serves: 4
Total Calories: 116


2 cups fresh pineapples, ripe, diced (with juices)
1/2 red bell pepper, medium, stemmed, seeded, and cut into 1/4-inch dice
1/4 cup raisins, dark or golden
1 to 4 serrano chile, or other hot chiles, seeded and finely chopped
3 tablespoons cilantro, freshly chopped
1/2 cup tamarind water (see recipe under "Ground Meat, Burgers and Sausages") or 1/4 cup balsamic vinegar mixed with 1 tablespoon firmly packed light brown sugar
1/2 cup pineapple juice
1/4 cup cider vinegar
2 tablespoons light brown sugar, firmly packed, or more to taste
1 cinnamon stick (3 inches)
3 cardamon pods, white or 1 teaspoon ground cardamon
1/2 teaspoon sambal ulek or other hot sauce


1. Combine the pineapple with its juices, the bell pepper, raisins, chile, cilantro, Tamarind Water, pineapple juice, vinegar,

2 tablespoons sugar, the cinnamon stick, cardamom, and sambal ulek in a heavy nonreactive saucepan and bring to a boil over high heat. Cook, uncovered, until the pineapple is soft and the chutney is thick and richly flavored, about 5 minutes. Remove from the heat and correct the seasoning, adding sugar as necessary.

2. Transfer the chutney to a bowl and cool to room temperature. Discard the cinnamon stick before serving. The chutney will keep, tightly covered in the refrigerator, for several weeks.

Makes about 2 cups enough to serve 4 to 6

Nutritional Facts:

Serves: 4
Total Calories: 116
Calories from Fat: 0

This Pineapple Chutney recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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