Spicy Tropical Fruit Chutney
This, we made to serve with the "Swordfish Skewers With Escoveitch Tartar Sauce!" Chef Bradford Thompson created this recipe to balance some of the fiery Jamaican dishes he likes to cook at home. It is made with a mix of fresh mango, papaya and pineapple, and it is delicously sweet and delicately spicy. F&W Magazine, June 2008 edition, from - Real Flavor Of Jamaica: A Fast & Fabulous Road Trip.
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INGREDIENTS
Nutrition- 1⁄4cup red wine vinegar
- 2tablespoons honey
- 2tablespoons light brown sugar
- 1⁄4teaspoon ground coriander
- 1
- 1pinch ground cloves
- 1small bay leaf
- 1 1⁄2
- 1 1⁄2
- 1
- 1
- 1⁄2teaspoon finely grated fresh ginger
- 1⁄2
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DIRECTIONS
- In a large saucepan, combine the vinegar, honey, brown sugar, coriander, cinnamon stick, cloves and bay leaf and bring to a simmer.
- Add the pineapple, mango, papaya, garlic, ginger and Scotch bonnet and season lightly with salt and white pepper.
- Simmer over low heat for 30 minutes.
- Let cool.
- Discard the cinnamon and bay leaf.
- Serve at room temperature or chilled.
- **The chutney can be refrigerated for up to 2 weeks.
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