Golden Pineapple Chutney

"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!"
 
Download
photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
1hr 5mins
Ingredients:
14
Yields:
4 cups
Advertisement

ingredients

Advertisement

directions

  • In a large bowl combine all ingredients except the allspice berries and vinegar (allow to stand at room temperature for 30 minutes).
  • Meanwhile toast the berries in a small saucepan until they just begin to smoke.
  • Add in the vinegar; bring to a simmer; reduce to about 1/4 cup.
  • Strain and discard the berries.
  • 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.
  • Refrigerate until cold.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes