John Myers
Pineapple-ginger Chutney Fruity and Slightly Hot
The perfect pineapple-ginger chutney fruity and slightly hot recipe with a picture and simple step-by-step instructions.
- 1 piece Pineapple fresh
- 1 piece Fresh ginger
- 2 piece Fresh onion
- Black pepper from the mill
- Chilli dried or fresh
- 2 teaspoon Sugar brown raw sugar
- Sea-Salt
- Spice mixture with clove and cinnamon
- Peanut oil
- 2 tablespoon Coconut flakes
- Divide a fresh pineapple and cut into small pieces, set aside. Cut a large piece of ginger (roughly like 2 small onions) into very small pieces, dice 2 onions and let them turn translucent in peanut oil. Then add the pineapple and the brown cane sugar, stir and add a little salt. Pepper and chilli from the mill, depending on how hot you want it. Shouldn’t be too much. Add a small dash of water and let everything boil through with the pot open.
- After 5 minutes, turn the heat down and add the coconut flakes, possibly a little liquid, but only enough so that it doesn’t burn. Nothing should turn brown. Then at the end I spiced it up with a spice mixture, everyone should take what they like here. I took “Flower Power” from Sonnentor, about 2 teaspoons, depending on how much pineapple you have. Better to spice it up. This is a mixture of flowers, sugar, vanilla, cloves, cinnamon, and ginger.
- The chutney should taste fruity and slightly spicy. The spices should be delicate to taste. Best to prepare first and set aside. Goes wonderfully with turkey schnitzel or other poultry.
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