Mixing sweet pineapple, onion and vinegar with a quick, light caramel sauce results in a fabulous sweet-and-sour chutney.
More Condiment Recipes
1/4 cup sugar
3/4 cup plus 2 tablespoons water
2 cups diced fresh pineapple (12 ounces)
1 small red onion, finely diced
Pinch of crushed red pepper
1/4 cup plus 2 tablespoons distilled white vinegar
2 tablespoons slivered mint leaves
How to Make It
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.
The chutney can be refrigerated for up to 3 days.
Fish, chicken, pork, steak.
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