Total Time
35mins
Prep 20 mins
Cook 15 mins

Great served with Coconut Shrimp.

Ingredients Nutrition

Directions

  1. Melt the butter in a saucepan over medium heat. Add the onions. Season with salt, and saute for 2 minutes.
  2. Add the pineapple, red bell pepper and habanero. Continue to saute until the pineapple is soft, about 7 minutes, stirring frequently.
  3. Add the vinegar and the sugar. Bring the mixture to a boil.
  4. In a small bowl, combine the cornstarch and water, and whisk until smooth. Stir the slurry into the pineapple mixture and return mixture to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat.
  5. For a smoother consistency, pour the chutney into a blender or food processor and pulse until consistency desired.

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