Golden Pineapple Chutney

photo by PaulaG

- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Yields:
-
4 cups
ingredients
- 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
- 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.
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Reviews
-
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!