Ingredients with Measurements:
- 1 pineapple, peeled and diced
- 1 tablespoon grated fresh ginger
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/4 cup raisins
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
Special equipment needed:
- Large saucepan
- Wooden spoon
- Glass jars with lids for storing
Step-by-step instructions:
1. In a large saucepan, combine the diced pineapple, grated ginger, brown sugar, apple cider vinegar, raisins, cinnamon, cloves, allspice, and salt.
2. Stir the mixture well to combine all the ingredients.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce the heat to low and let the chutney simmer for 30-40 minutes, stirring occasionally, until the mixture has thickened and the pineapple is tender.
5. Remove the chutney from the heat and let it cool to room temperature.
6. Transfer the chutney to glass jars with lids and store in the refrigerator for up to 2 weeks.
Time:
Preparation time: 15 minutes
Cooking time: 30-40 minutes
5. Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes about 2 cups of chutney
Nutritional information:
Serving size: 1 tablespoon
Calories: 25
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 20mg
Total carbohydrates: 6g
Dietary fiber: 0g
Total sugars: 5g
Protein: 0g
Substitutions for ingredients:
- Pineapple: Mango or papaya can be substituted for the pineapple.
- Brown sugar: White sugar or honey can be used instead of brown sugar.
- Apple cider vinegar: White or red wine vinegar can be used instead of apple cider vinegar.
- Raisins: Dried cranberries or apricots can be substituted for raisins.
- Ground cinnamon, cloves, and allspice: Pumpkin pie spice can be used instead of these spices.
Variations:
- Spicy Pineapple and Ginger Chutney: Add 1-2 finely chopped jalapeno peppers or red pepper flakes to the chutney for a spicy kick.
- Tropical Fruit Chutney: Use a combination of diced pineapple, mango, and papaya in the chutney.
- Cranberry Pineapple Chutney: Substitute dried cranberries for the raisins in the recipe.
Tips and tricks:
- Be sure to stir the chutney occasionally while it is simmering to prevent it from sticking to the bottom of the pan.
- The chutney will thicken as it cools, so don't worry if it seems too thin while it is still hot.
- Serve the chutney with grilled chicken or pork, or as a topping for crackers or cheese.
Storage instructions:
Store the chutney in glass jars with lids in the refrigerator for up to 2 weeks.
Reheating instructions:
The chutney can be reheated in the microwave or on the stove over low heat.
Presentation ideas:
Serve the chutney in a small bowl or ramekin with a spoon for guests to help themselves.
Garnishes:
Sprinkle chopped fresh cilantro or parsley over the top of the chutney for a pop of color.
Pairings:
Serve the chutney with grilled chicken or pork, or as a topping for crackers or cheese.
Suggested side dishes:
Serve the chutney with steamed rice or roasted vegetables.
Troubleshooting advice:
If the chutney is too thick, add a splash of water or apple cider vinegar to thin it out.
Food safety advice:
Be sure to use clean, sterilized glass jars for storing the chutney to prevent contamination.
Food history:
Chutney is a condiment that originated in India and is typically made with a combination of fruits, spices, and vinegar. It is often served with curry dishes or as a topping for grilled meats.
Flavor profiles:
This Pineapple and Ginger Chutney is sweet, tangy, and slightly spicy, with a hint of warm spices like cinnamon and cloves.
Serving suggestions:
Serve the chutney as a condiment for grilled meats or as a topping for crackers or cheese.
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Region: Indian