Pepper Papaya Pineapple Chutney Recipes

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PINEAPPLE CHUTNEY



Pineapple chutney image

Give this tangy fruit pickle away as a gift or keep in your cupboard for a colourful household condiment

Provided by Good Food team

Categories     Condiment

Time 1h25m

Yield Makes 3 x 330ml or 2 x 500ml jars

Number Of Ingredients 10

2 tbsp sunflower oil
3 red onions , finely chopped
1 tbsp yellow mustard seeds
1 tbsp black onion seeds (kalonji or nigella)
1 tsp turmeric
2 pineapples peeled, cored and chopped into small chunks
1 red chilli , deseeded and finely chopped
thumb-sized piece ginger , finely chopped
250g soft light brown sugar
175ml cider vinegar

Steps:

  • Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.

Nutrition Facts : Calories 52 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium

PINEAPPLE CHUTNEY



Pineapple Chutney image

-Shirley Watanabe, Kula, Hawaii

Provided by Taste of Home

Time 1h15m

Yield 6 cups.

Number Of Ingredients 11

2 cans (20 ounces each) pineapple tidbits, drained
4 cups diced onion
3 cups packed brown sugar
2 cups golden raisins
2 cups white vinegar
4 teaspoons grated orange zest
2 teaspoons salt
2 teaspoons mustard seed
2 teaspoons ground turmeric
2 teaspoons grated lemon zest
2 medium yellow banana peppers, seeded and chopped, optional

Steps:

  • In a large saucepan over medium heat, combine the first 10 ingredients; add peppers if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until chutney reaches desired thickness. , Refrigerate. Serve with meat or with cream cheese as an appetizer spread.

Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.

PINEAPPLE CHUTNEY



Pineapple Chutney image

Make and share this Pineapple Chutney recipe from Food.com.

Provided by MexiYabby

Categories     Chutneys

Time 15m

Yield 14 oz, 3-6 serving(s)

Number Of Ingredients 9

4 fluid ounces wine vinegar
1 1/2 ounces sugar
1 lb fresh pineapple, small diced
1 jalapeno chile, seeded and chopped
1/2 ounce fresh gingerroot, peeled and grated
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon white pepper

Steps:

  • Combine vinegar and sugar in large saucepan.
  • Simmer and stir until sugar dissolves.
  • Add pineapple and simmer until soft.
  • Strain pineapple and set aside, return juices to pan.
  • Add chile, ginger and spices to pan.
  • Simmer and reduce au nape.
  • Mix spiced syrup with pineapple.
  • Refrigerate immediately.

THREE-PEPPER CHUTNEY



Three-Pepper Chutney image

This sweet chutney is as tasty on pork, beef and poultry as it is on grilled hot dogs and hamburgers. We like it on sandwiches instead of high-fat mayonnaise. -Lisa Louw of Alachua, Florida

Provided by Taste of Home

Time 2h

Yield 2 cups.

Number Of Ingredients 7

1-1/2 cups packed brown sugar
1-1/2 cups cider vinegar
3 medium green peppers, chopped
3 medium sweet red peppers, chopped
3 jalapeno peppers, seeded and chopped
1 medium onion, chopped
1 teaspoon salt

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until thickened. Cool., Pour into a serving bowl. Cover and refrigerate for 1-2 hours or until chilled.

Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

PINEAPPLE CHUTNEY



Pineapple Chutney image

Provided by Food Network

Number Of Ingredients 10

1 onion, diced
2 tablespoons, ginger diced small
6 jalapenos, diced
1 tablespoon cumin - toasted and ground
1/2 cup rum
1 pineapple- diced
1/2 juice of fresh lime
1/2 cup raw sugar
1/4 cup cilantro chopped
Salt and freshly ground pepper

Steps:

  • In saucepan over medium heat, saute onions, ginger, jalapenos, and ground cumin for 6 minutes. Then add rum. Cook until almost all of the liquid has evaporated then add pineapple, lime juice and sugar. Bring to a simmer and turn off the heat. Add fresh cilantro, salt and freshly ground pepper to taste.

PINEAPPLE PAPAYA CHUTNEY



Pineapple Papaya Chutney image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 7

1/2 fresh pineapple, cubed
1/2 fresh papaya, cubed
2 Tbs. crystallized ginger, finely chopped
2 green onions
pinch salt
juice of 1/2 lemon
1 tsp. balsamic vinegar

Steps:

  • Mix the ingredients in a large bowl and serve.

PEPPER PAPAYA PINEAPPLE CHUTNEY



Pepper Papaya Pineapple Chutney image

Make and share this Pepper Papaya Pineapple Chutney recipe from Food.com.

Provided by morgainegeiser

Categories     Low Protein

Time 1h10m

Yield 1 1/2 cups

Number Of Ingredients 5

1 small fresh pineapple, peeled, cored and chopped
1 medium fresh papaya, seeded, peeled and chopped
1 tablespoon gingerroot, minced
6 tablespoons sugar
1 tablespoon hot chili paste

Steps:

  • In a medium saucepan, combine all ingredients except chili paste.
  • Cook over medium heat for 1 hour or until mixture has syrupy consistency.
  • Fold in chili paste.

PEPPERED PINEAPPLE CHUTNEY



Peppered Pineapple Chutney image

Provided by Florence Fabricant

Categories     condiments

Time 40m

Yield 4 cups

Number Of Ingredients 8

1 large pineapple, not too ripe
1 cup peeled and chopped onion
Juice and grated rind of two limes
1/4 cup cider vinegar
2 tablespoons dark rum
1 cup light brown sugar, packed
1 teaspoon black peppercorns, crushed
1/8 teaspoon ground clove

Steps:

  • Slice the crown of leaves off pineapple, quarter the fruit lengthwise, then slice out the fibrous core. Peel and dice the pineapple quarters.
  • Place pineapple in a heavy saucepan with the remaining ingredients, bring to a boil and cook over medium-high heat for 20 to 25 minutes, until most of the liquid has evaporated and the mixture is thick.
  • Transfer hot chutney to sterilized canning jars and seal according to manufactuer's directions, or store in containers in the refrigerator or freezer.

GOLDEN PINEAPPLE CHUTNEY



Golden Pineapple Chutney image

Provided by Norman Van Aken

Categories     Condiment/Spread     Sauce     Fruit     Vinegar     Apple     Pear     Mango     Papaya     Pineapple     Spring     Simmer

Yield Makes 4 cups

Number Of Ingredients 14

1/2 cup sugar
1/2 medium red onion, diced
1 1/4 cups diced mango
1 1/2 cups diced golden pineapple
1 Granny Smith apple, peeled, cored, and diced
1 Asian pear, peeled, cored, and diced
3/4 cup diced papaya
1 tablespoon ground allspice
1/4 cup peeled and finely chopped ginger
2 tablespoons Caribbean hot sauce (your favorite)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons allspice berries, toasted
1 cup apple cider vinegar or white wine vinegar

Steps:

  • In a large bowl, combine all of the ingredients except the allspice and the vinegar. Allow to stand for 30 minutes.
  • Meanwhile, toast the allspice berries in a small saucepan until they just begin to smoke. Add the vinegar, bring to a simmer, and reduce to 1/4 cup. Strain, and discard the allspice berries.
  • Combine the reduced vinegar with the fruit mixture in a large heavy saucepan and simmer over medium heat, stirring occasionally, for 20 to 30 minutes until the liquid is almost syrupy. Refrigerated, this will keep for up to 3 months.

CURRIED PINEAPPLE CHUTNEY



Curried Pineapple Chutney image

Categories     Sauce     Fruit     Vinegar     Orange     Pineapple     Curry     Bell Pepper     Spring     Jalapeño     Simmer     Bon Appétit

Yield Makes about 7 1/2 cups

Number Of Ingredients 9

6 tablespoons vegetable oil
1 large red onion, chopped
2 medium-size red bell peppers, chopped
5 tablespoons minced seeded jalapeño chilies
3 tablespoons curry powder
9 cups 1/2-inch cubes peeled quartered cored pineapple (from 2 large)
1 1/2 cups orange juice
1 1/2 cups apple cider vinegar
1 1/2 cups (packed) golden brown sugar

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add red onion and bell peppers and sauté until onion begins to soften, about 8 minutes. Add jalapeño chilies and curry powder; stir 2 minutes. Add pineapple cubes, orange juice, apple cider vinegar, and golden brown sugar. Bring to boil. Reduce heat to medium and simmer mixture until thick and reduced to about 7 1/2 cups, stirring often, about 1 hour 10 minutes. Season chutney to taste with salt and pepper. (Can be prepared 4 days ahead. Cool completely, then cover and refrigerate.)

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