Golden Pineapple Chutney

Kittencalskitchen's Note:

This recipe is taken from "New World Kitchen" by Norman Van Aken. If you are going to try at least one chutney recipe, I strongly suggest that this be the one, this chutney is wonderful and will keep covered in the refrigerator for about 6 weeks, trust me it won't last a week lol! I purchase my allspice berries in a bulk spice store. This is so good served with chicken or pork!

• Total Time: 1 hrs 5 mins
• Prep Time: 45 mins
• Cook Time: 20 mins

Ingredients:

Yield: 4 cups

• 1/2 cup sugar
• 1 small red onion, diced
• 1 medium mango, diced
• 2 cups fresh pineapple, diced
• 1 granny smith apple, peeled, cored and diced
• 1 firm pear, peeled and diced
• 1 small papaya, diced
• 1 tablespoon allspice (can use a bit less)
• 1/4 cup fresh ginger, peeled and finely chopped
• 1 tablespoon caribbean hot sauce (can use more to taste, I used Lousianna hot sauce)
• 1/2 teaspoon salt (or to taste)
• black pepper
• 3 tablespoons allspice berries
• 1 cup apple cider vinegar (or use white wine vinegar)

Directions:

1. In a large bowl combine all ingredients except the allspice berries and vinegar (allow to stand at room temperature for 30 minutes).
2. Meanwhile toast the berries in a small saucepan until they just begin to smoke.
3. Add in the vinegar; bring to a simmer; reduce to about 1/4 cup.
4. Strain and discard the berries.
5. Combine the reduced vinegar with the fruit mixture in a large heavy saucepan; simmer over medium heat, stirring constantly for about 20-30 minutes, until the liquid is almost syrupy.
6. Refrigerate until cold.

Reviews

[PaulaG]

The intro says it is good with chicken or pork, you can add beef to that list. I made this on Friday, intending to serve it with a chicken dish and promptly forget to get it out of the fridge. I made it as per the directions. My papaya was a Mexican papaya that weighed in at about 3 pounds. I used 1/2 for this recipe. One comment, when reducing the vinegar, keep a close eye on it as it goes quick!