My F&W
quick save (...)

Cran-Pineapple Chutney

  • SERVINGS: MAKES SEVEN 4-OUNCE JARS
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

A versatile chutney like this makes an ideal condiment to serve with pork, ham, lamb or seafood.

  1. 1 peeled and cored golden pineapple (about 1 1/2 pounds), cut into 1/2-inch pieces (4 cups)
  2. 1 small sweet onion, such as Vidalia or Maui, finely chopped
  3. 1 small green bell pepper, finely chopped
  4. 1/2 cup sugar
  5. 1/3 cup cider vinegar
  6. 12 cardamom pods, lightly crushed
  7. 2 tablespoons finely chopped crystallized ginger
  8. 1 cup fresh or thawed frozen cranberries
  9. Salt
  1. In a large saucepan, combine the pineapple with the onion, bell pepper, sugar, vinegar, cardamom and ginger and let stand at room temperature for 1 hour, stirring occasionally. Bring to a boil over high heat, stirring occasionally. Add the cranberries and cook over moderately low heat until the pineapple is translucent and the cranberries have popped, about 40 minutes. Season with salt; let cool. Transfer to jars and refrigerate.
Make Ahead The chutney can be refrigerated for 1 month.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.