John Myers
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Creole Pineapple Chili Chutney
The perfect creole pineapple chili chutney recipe with a picture and simple step-by-step instructions.
- 1 Pc. Onion
- 1 Pc. Chilli pepper fresh
- 2 tsp Hot sauce
- 2 tsp Hot oil
- 2 disc Pineapple
- 3 tbsp Pineapple juice
- 1 pinch Cane sugar
- 0,5 Pc. Lemon
- Fresh coriander
- 1 pinch Salt
Dishes history
- A hot and fruity chutney made with Creole spices and 100% based on our own spice mixes and sauces. At the beginning it is fruity and has a fiery finish.
preparation
- Chop the onion and fry it.
- Add the chopped and pitted green chilli pepper (Caribbean would be a “scotch bonnet”, but this is very spicy) and slowly sauté both with 2 teaspoons of hot sauce and oil for about 10-15 minutes.
- 2 Add slices of pineapple and the juice, simmer for another 15 minutes.
- Season to taste with a pinch of cane sugar, the juice of 1 / 4-1 / 2 lime, some fresh coriander and salt and puree (if you want it a lot) or roughly mash with a fork.
Hot sauce and oil
- I recommend my own HOT sauce with “Jerk Spice” which goes perfectly with this Creole dish. You can find the recipe for this in my KB: Hot Chili Sauce: HOT SAUCE. Alternatively, you can use spicy sauces from the supermarket / internet.
tip
- Buy a fresh pineapple and prepare a larger amount of the chutney which you can simply “preserve” / boil down.
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