Sweet-and-Sour Pineapple Chutney

• Recipe by Grace Parisi

Mixing sweet pineapple, onion and vinegar with a quick, light caramel sauce results in a fabulous sweet-and-sour chutney.

Ingredients

1. 1/4 cup sugar
2. 3/4 cup plus 2 tablespoons water
3. 2 cups diced fresh pineapple (12 ounces)
4. 1 small red onion, finely diced
5. Pinch of crushed red pepper
6. 1/4 cup plus 2 tablespoons distilled white vinegar
7. Salt
8. 2 tablespoons slivered mint leaves

Directions

1. In a saucepan, combine the sugar with 2 tablespoons of the water; cook over high heat until the sugar is dissolved. Cook without stirring until the sugar begins to caramelize around the edges, 2 minutes. Remove from the heat, add the pineapple, onion, crushed red pepper, vinegar and the remaining 3/4 cup of water; season lightly with salt. Bring to a simmer and cook, stirring occasionally, until jamlike, 15 minutes. Stir in the mint. Serve warm or at room temperature.

Make Ahead

The chutney can be refrigerated for up to 3 days.

Serve With

Fish, chicken, pork, steak.