Ingredients with Measurements:
- 1 medium-sized pineapple, peeled and diced
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup apple cider vinegar
- 1 cup brown sugar
- 1 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1/2 tsp red pepper flakes
- 1/2 cup raisins
Special equipment needed:
- Large pot
- Wooden spoon
- Sterilized jars with lids
Step-by-step instructions:
1. In a large pot, combine the diced pineapple, chopped red onion, red and green bell peppers, apple cider vinegar, brown sugar, salt, ground ginger, ground cinnamon, ground cloves, and red pepper flakes.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and let the mixture simmer for 30-40 minutes, or until the pineapple is tender and the liquid has thickened.
4. Stir in the raisins and let the mixture cook for an additional 5 minutes.
5. Remove the pot from the heat and let the chutney cool for a few minutes.
6. Transfer the chutney to sterilized jars and seal tightly with lids.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes about 3 cups of chutney
Nutritional information:
Serving size: 2 tbsp
Calories: 60
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 80mg
Total carbohydrates: 15g
Dietary fiber: 1g
Sugars: 13g
Protein: 0g
Substitutions for ingredients:
- Pineapple can be substituted with mango or papaya.
- Red onion can be substituted with yellow or white onion.
- Red and green bell peppers can be substituted with any color of bell pepper.
- Apple cider vinegar can be substituted with white vinegar or rice vinegar.
- Brown sugar can be substituted with white sugar or honey.
- Raisins can be substituted with dried cranberries or apricots.
Variations:
- Add 1/2 cup of chopped fresh cilantro for a more herbaceous flavor.
- Add 1/2 cup of chopped jalapeno peppers for a spicy kick.
- Add 1/2 cup of chopped cashews or peanuts for a crunchy texture.
Tips and tricks:
- Use a sharp knife to peel and dice the pineapple.
- Make sure the jars and lids are sterilized to prevent contamination.
- Let the chutney cool completely before storing in the refrigerator.
- The chutney can be stored in the refrigerator for up to 2 weeks.
Storage instructions:
Store the chutney in sterilized jars with lids in the refrigerator for up to 2 weeks.
Reheating instructions:
Reheat the chutney in a small saucepan over low heat until warmed through.
Presentation ideas:
Serve the chutney in a small bowl with a spoon for easy serving.
Garnishes:
Garnish the chutney with a sprig of fresh cilantro or a slice of pineapple.
Pairings:
Serve the chutney with grilled chicken, pork, or fish.
Suggested side dishes:
Serve the chutney with steamed rice or naan bread.
Troubleshooting advice:
- If the chutney is too thick, add a splash of water or apple cider vinegar to thin it out.
- If the chutney is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the jars and lids are sterilized to prevent contamination.
- Store the chutney in the refrigerator for up to 2 weeks.
Food history:
Chutney originated in India and is a condiment made from a mixture of fruits, vegetables, and spices.
Flavor profiles:
Sweet, sour, and spicy
Serving suggestions:
Serve the chutney as a condiment for grilled meats or as a topping for sandwiches.
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Region: Indian