Ingredients with Measurements:
- 1 large pineapple, peeled, cored, and cut into small chunks
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon red pepper flakes
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/2 cup raisins
- 1/2 cup chopped red onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- Salt to taste
Special equipment needed:
- Large skillet
- Wooden spoon
- Glass jars with lids for storage
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the cumin seeds, mustard seeds, and fennel seeds and cook until fragrant, about 1 minute.
3. Add the pineapple chunks and cook for 5-7 minutes, stirring occasionally, until caramelized.
4. Add the ground coriander, ground ginger, ground cinnamon, ground turmeric, and red pepper flakes and stir to combine.
5. Add the brown sugar, apple cider vinegar, raisins, red onion, red bell pepper, and green bell pepper and stir to combine.
6. Reduce the heat to medium-low and simmer for 30-40 minutes, stirring occasionally, until the chutney has thickened and the flavors have melded together.
7. Season with salt to taste.
8. Remove from heat and let cool.
9. Transfer the chutney to glass jars and store in the refrigerator for up to 2 weeks.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for cooking the pineapple and medium-low heat for simmering the chutney.
Serving size:
Makes about 2 cups of chutney.
Nutritional information:
Per 1 tablespoon serving:
Calories: 45
Total fat: 0.3g
Saturated fat: 0.1g
Cholesterol: 0mg
Sodium: 10mg
Total carbohydrates: 11g
Dietary fiber: 0.7g
Total sugars: 9g
Protein: 0.3g
Substitutions for ingredients:
- Pineapple: You can use canned pineapple chunks in juice instead of fresh pineapple.
- Brown sugar: You can use granulated sugar or honey instead of brown sugar.
- Apple cider vinegar: You can use white vinegar or rice vinegar instead of apple cider vinegar.
- Raisins: You can use dried cranberries or chopped dates instead of raisins.
- Red onion: You can use yellow onion or shallots instead of red onion.
- Red bell pepper and green bell pepper: You can use any color bell pepper you like.
Variations:
- Spicy pineapple chutney: Add more red pepper flakes or a chopped jalapeno pepper for extra heat.
- Tropical pineapple chutney: Add chopped mango, papaya, or coconut for a more tropical flavor.
- Savory pineapple chutney: Omit the raisins and add chopped fresh herbs like cilantro or parsley for a more savory flavor.
Tips and tricks:
- Make sure to cook the pineapple until it is caramelized and golden brown for the best flavor.
- Stir the chutney occasionally while it simmers to prevent it from sticking to the bottom of the skillet.
- Adjust the sweetness and acidity to your liking by adding more or less sugar and vinegar.
- Serve the chutney with grilled meats, roasted vegetables, or as a topping for sandwiches or burgers.
Storage instructions:
Store the chutney in glass jars with lids in the refrigerator for up to 2 weeks.
Reheating instructions:
Reheat the chutney in a small saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the chutney in a small bowl or ramekin with a spoon for easy serving.
Garnishes:
Garnish the chutney with chopped fresh herbs like cilantro or parsley for a pop of color and flavor.
Pairings:
- Grilled chicken or pork
- Roasted vegetables
- Sandwiches or burgers
- Cheese and crackers
Suggested side dishes:
- Rice pilaf
- Roasted sweet potatoes
- Grilled corn on the cob
- Naan bread
Troubleshooting advice:
- If the chutney is too sweet, add more vinegar to balance the flavors.
- If the chutney is too acidic, add more sugar to balance the flavors.
- If the chutney is too thick, add a splash of water or apple juice to thin it out.
Food safety advice:
- Make sure to use clean and sanitized glass jars for storing the chutney.
- Refrigerate the chutney promptly after making it.
- Discard any leftover chutney after 2 weeks.
Food history:
Chutney is a condiment that originated in India and is made with a combination of fruits, vegetables, spices, and vinegar or lemon juice. It was traditionally served with curry dishes but has since become popular all over the world as a versatile condiment.
Flavor profiles:
This caramelized pineapple chutney is sweet, tangy, and slightly spicy with warm spices like cinnamon and ginger.
Serving suggestions:
Serve the chutney as a condiment for grilled meats, roasted vegetables, or as a topping for sandwiches or burgers.
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Region: Indian
Taste: Sweet, Tangy, Spicy, Savory, Caramelized