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

Grace Parisi
June 2008

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© Lucy Schaeffer

Recipe Summary

active:
20 mins
total:
40 mins
Yield:
Makes 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The chutney can be refrigerated for up to 3 days.

Serve With

Fish, chicken, pork, steak.

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