Pineapple Chutney

14 ingredients
1 steps

Ingredients

  • 1 fresh pineapple, cleaned, cored and cut into 1-inch pieces
  • 1/2 large white onion, chopped
  • 2 stalks celery, cut into 1/2-inch lengthwise, then chopped
  • 1/2 c. white vinegar
  • 1 c. brown sugar
  • 1/2 to 3/4 c. honey
  • 1 large red or green bell pepper, chopped
  • 2 jalapeno peppers, cored, seeded and diced finely
  • 1/4 tsp. red pepper flakes
  • 1 tsp. chopped garlic
  • 1 tsp. curry powder
  • 1/2 tsp. cumin powder
  • 3 scallions, chopped
  • 1/4 c. olive oil

Directions

  1. 1
    Put 1/4 cup oil into large skillet over medium heat. Saute celery until it starts to soften; add peppers and onions. Cook until onions are opaque. Add pineapple, garlic and brown sugar; reduce heat. Cook until pineapple starts to soften; add vinegar and spices. Stir slowly for 2 to 3 minutes. Add honey. Push all ingredients to sides of skillet, allowing a pool of liquid in center. Stir in 1 tablespoon of cornstarch slurry into the liquid until thick. Mix everything well; turn into casserole dish to cool. Refrigerate for up to 3 days. Serve at room temperature as a relish with chicken, turkey or fish.

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