in Recipes

Pineapple-onion chutney

Spread the love

Ingredients for 6 servings:

  • 1 pineapple, approx. 500g pulp
  • 1 onion(s) (vegetable onion approx. 300g)
  • 200 g brown sugar
  • 200 ml vinegar (sherry vinegar)
  • 4 tsp curry powder, hot
  • 2 tsp fresh ginger, grated
  • Salt
  • pepper
  • Chili, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the pineapple and cut into small pieces, leaving the stem intact. Squeeze the peels over the flesh to release the juice. Dice the onion. Place the diced onion and pineapple in a large saucepan and stir. Then mix with the brown sugar, sherry vinegar, curry powder, and ginger. Simmer uncovered for 20-30 minutes, stirring continuously, until all the liquid has evaporated. Season to taste with salt, pepper, and chili. Pour the finished chutney into small jars with twist-off lids. Seal immediately and turn upside down.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leek tart / quiche

Ginger nuts, white