Prep 15 mins
Cook 35 mins
Part of the pineapple is pureed to make it into a sweet tart syrup, then cooked with chunks of pineapple, cayenne and black pepper to add a nice kick of heat. Great in curries and with salmon and rice. From the Fields of Greens cookbook, and inspired by Julie Sahni.
- 1 large pineapple
- 3⁄4 cup sugar
- 1 1⁄2 teaspoons ground cumin
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon black pepper
- 1 teaspoon grated fresh ginger
- 1 teaspoon salt
- 1 lemon, juice of
- 1 -2 jalapeno chile, seeded, finely diced (or you can use serranos for more heat)
- 1⁄4 medium red onion, finely diced (about 1/2 cup)
- 1 teaspoon of fresh mint, chopped
- Peel and core pineapple, cut into small pieces.
- Puree 2 cups of it and set the rest aside.
- Combine the puree, sugar, spices, ginger, salt and lemon juice in a medium saucepan. Bring the mixture to a boil, then cook over medium heat for 5 minutes, stirring as needed, to make a pineapple syrup. Add the pineapple chunks, chilies, and red onion; reduce the heat a little and cook over medium low heat for 25 minutes.
- The puree and the pineapple chunks will blend together with the chunks retaining some of their texture.
- Move the chutney to a bowl and let it sit for 1-2 hours before serving.
- It will keep for at least a week in the refrigerator but don't add the mint until your'e ready to serve it. Enjoy!
This was excellent!!! Everybody loved it. I served it over blackened tofu cutlets.