PINEAPPLE CHUTNEY
-Shirley Watanabe, Kula, Hawaii
Provided by Taste of Home
Time 1h15m
Yield 6 cups.
Number Of Ingredients 11
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
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
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
MANGO-PINEAPPLE CHUTNEY
The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!
Provided by MATHTUTORRITA
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 3h45m
Yield 24
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
- Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 14.6 g, Fat 1.4 g, Fiber 1.3 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.5 mg, Sugar 11.9 g
PINEAPPLE CHUTNEY
Provided by Food Network
Number Of Ingredients 10
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.
PEPPERED PINEAPPLE CHUTNEY
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.
PINEAPPLE CHUTNEY
Delicious and easy pineapple chutney recipe can be served with grilled meats or used as a condiment with any Caribbean, Indian, or Asian meal.
Provided by Linda Larsen
Categories Side Dish Sauce Condiment Jam / Jelly
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a heavy saucepan, combine the onion, honey, vinegar , pineapple, curry powder, ginger, salt, and red pepper flakes and mix well.
- Put the pan on the stovetop and cook over high heat until the mixture comes to a full rolling boil, stirring frequently.
- Reduce the heat to low and cook the chutney, stirring occasionally so the food doesn't burn, until the pineapple is tender and the mixture is thickened, about 20 to 30 minutes.
- Take the pan off the heat and cool the chutney completely. Then stir well and decant into another container with a tight lid. Refrigerate the chutney for up to four days or freeze up to three months.
Nutrition Facts : Calories 114 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 179 mg, Sugar 27 g, Fat 0 g, ServingSize 3 cups (6 servings), UnsaturatedFat 0 g
PINEAPPLE PAPAYA CHUTNEY
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix the ingredients in a large bowl and serve.
CURRIED PINEAPPLE CHUTNEY
Tangy chutney made using pineapple & plums - perfect condiment for Indian meals.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 3h45m
Yield 24
Number Of Ingredients 15
Steps:
- Peel and core pineapple. Cut pineapple into 1-inch chunks to make 5 cups. (If using purchased pineapple chunks, cut large pieces into 1-inch chunks.) Cut plums in half and remove pits; cut each half into 3 pieces. (If using canned plums, cut each into 6 pieces.)
- In 4- to 5-quart Dutch oven, heat onion, chile, gingerroot, garlic, vinegar and water to boiling over high heat. Reduce heat to medium and simmer 5 minutes.
- Stir in brown sugar, cinnamon, curry powder, salt, red pepper and orange peel to combine. Add pineapple, plums and dried cranberries. Increase heat to high and heat to boiling. Reduce heat to medium-low and simmer 30 to 45 minutes, stirring occasionally, until fruit is soft and dried cranberries have hydrated. Remove from heat and pour into bowl. Cool at room temperature 30 minutes.
- Cover and refrigerate at least 2 hours until chilled. Chutney can be refrigerated up to 10 days.
Nutrition Facts : Calories 90, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 19 g, TransFat 0 g
PEPPER PAPAYA PINEAPPLE CHUTNEY
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
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.
CHRIS'S PINEAPPLE AND GINGER CHUTNEY
Chris Schlesinger, owner of the East Coast Grill in Cambridge, Massachusetts, says there are no set rules determining which chutney best suits a given dish. Let your personal preference prevail.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 4 cups
Number Of Ingredients 11
Steps:
- In a saucepan, heat oil over medium-high heat until hot but not smoking. Add red onion, and cook until translucent, 3 to 4 minutes. Add ginger, jalapeno pepper, and garlic; stir for 1 minute.
- Briefly heat curry powder in another dry saute pan until it just begins to smoke. Add white vinegar, orange juice, brown sugar, raisins, and pineapple.
- Add curry mixture to onion mixture, and simmer, stirring occasionally, until liquid has thickened slightly, 15 to 20 minutes.
- Remove from heat, and allow to cool to room temperature. Store refrigerated in an airtight container for up to 2 weeks.
CURRIED PINEAPPLE CHUTNEY
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.)
SWEET & SAVORY PINEAPPLE CHUTNEY
A little snap from cayenne brightens the taste of this chutney. An old recipe from the Chicago Tribune. Cooking time is approximate.
Provided by Molly53
Categories Chutneys
Time 1h15m
Yield 3 12 ounce jars
Number Of Ingredients 10
Steps:
- Combine pineapple, sugar, vinegar and salt in a large saucepan.
- Heat to boil; simmer gently, stirring frequently for 25 minutes.
- Stir in remaining ingredients.
- Cook slowly, stirring often, until mixture thickens.
- Ladle into sterilized hot jars, leaving 1/4 inch headspace.
- Seal; process in water bath canner for 10 minutes.
GRILLED PORK WITH PINEAPPLE CHUTNEY
Simple, sweet, and spicy dish with pineapple and pork.
Provided by CityBornSouthern Living
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Place pork chops in a large resealable container and season liberally with rub. Pour marinade over and seal. Place in the refrigerator for at least 1 hour, or up to 24 hours.
- While pork is marinating, combine pineapple, onion, serrano peppers, vinegar, brown sugar, pineapple juice, ginger, garlic, mustard seeds, and salt in a large saucepan. Bring to a slow, simmering boil. Reduce heat to low and simmer, stirring every 5 to 10 minutes, until thickened, about 45 minutes total. Remove chutney from heat, top with golden raisins, and allow to cool slightly, 10 to 15 minutes.
- Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Remove pork from the refrigerator; discard remaining marinade.
- Cook pork chops on the preheated grill, making sure the coals are not too hot, until an instant-read thermometer inserted into the centers reaches 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Top with chutney.
Nutrition Facts : Calories 1111.7 calories, Carbohydrate 169 g, Cholesterol 163.1 mg, Fat 14.8 g, Fiber 6.1 g, Protein 74.8 g, SaturatedFat 4.9 g, Sodium 5453.4 mg, Sugar 146.7 g
SLOW-ROASTED DUCK WITH PEPPERED PINEAPPLE CHUTNEY
Provided by Florence Fabricant
Categories roasts, main course
Time 9h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees.
- Rinse duck, pat it dry and pull any excess fat away from cavity. Using a skewer or sharp fork, prick skin all over, piercing it horizontally to penetrate into the layer of fat, not the flesh. Halve two lemons, and place them in cavity along with anise, garlic and salt and pepper to taste. Put duck on a V-shaped roasting rack placed in a roasting pan. Place it in oven, and pour about an inch of water in pan. Roast for 8 hours.
- Raise the oven temperature to 425 degrees, and roast about 20 minutes longer, just until the skin is crisp and brown.
- While duck is roasting, place pineapple in a heavy saucepan. Add the juice and grated rind of the remaining lemon, along with the onion, vinegar, sugar and crushed peppercorns. 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. Adjust the amount of sugar to taste. The chutney should be somewhat tart. It can be made either shortly before the duck has finished roasting or earlier in the day and refrigerated, then rewarmed for serving.
- Remove chutney from heat, and transfer to a serving dish.
- Remove duck from oven. Cut it in sections, and arrange on a platter. Serve with warm chutney.
PINEAPPLE CHUTNEY
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
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.
RHUBARB PINEAPPLE CHUTNEY
This is a great way to use rhubarb and goes really well with pork. Also yummy on crostini with goat cheese; simply brush sliced baguette with olive oil and bake at 400 degrees F until golden brown, spread with goat cheese, and top with the chutney. Delicious! Another great use for the rhubarb chutney is as a topping for pork chops. Season chops (or pork tenderloin) with a mixture of even parts cumin, coriander, garlic powder, and salt, plus a sprinkle of cayenne; grill, then serve with the chutney. It gets raves every time!
Provided by KIERSA
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 30m
Yield 10
Number Of Ingredients 12
Steps:
- Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 26.5 g, Fat 0.2 g, Fiber 2.6 g, Protein 1.5 g, Sodium 238.1 mg, Sugar 19.8 g
THREE-PEPPER CHUTNEY
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
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
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