Ingredients with Measurements:
- 1 large pineapple, peeled and diced (about 4 cups)
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1-2 fresh Jolokia peppers, seeded and minced
- 1 cup apple cider vinegar
- 1 cup brown sugar
- 1 tablespoon mustard seeds
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Special Equipment Needed:
- Large saucepan
- Wooden spoon
- Sterilized jars with lids
Step-by-Step Instructions:
1. In a large saucepan, combine the diced pineapple, red onion, red and green bell peppers, and minced Jolokia peppers.
2. Add the apple cider vinegar, brown sugar, mustard seeds, ground ginger, ground cinnamon, ground cloves, and salt to the saucepan. Stir well to combine.
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 about 45 minutes, stirring occasionally, until the mixture has thickened and the pineapple is tender.
5. Remove the chutney from the heat and let it cool for a few minutes.
6. Ladle the chutney into sterilized jars, leaving about 1/2 inch of headspace at the top.
7. Wipe the rims of the jars with a clean, damp cloth, and then seal the jars with the lids.
8. Process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed.
9. Remove the jars from the water bath and let them cool completely before storing.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes about 4 cups of chutney
Nutritional information:
Per serving (1/4 cup):
Calories: 92
Fat: 0.2g
Carbohydrates: 23.4g
Fiber: 1.4g
Protein: 0.7g
Substitutions for ingredients:
- If you can't find Jolokia peppers, you can use other hot peppers such as habanero or serrano.
- You can use white vinegar instead of apple cider vinegar.
- If you don't have mustard seeds, you can use 1 tablespoon of prepared mustard.
Variations:
- Add diced mango or papaya for a tropical twist.
- Use white sugar instead of brown sugar for a lighter color and flavor.
- Add a pinch of cayenne pepper for extra heat.
Tips and Tricks:
- Be sure to wear gloves when handling hot peppers to avoid getting the oils on your skin.
- You can adjust the sweetness and spiciness of the chutney to your liking by adding more or less sugar and peppers.
- The chutney will thicken as it cools, so don't worry if it seems thin while it's still hot.
Storage Instructions:
The chutney can be stored in sterilized jars in the refrigerator for up to 3 months.
Reheating Instructions:
To reheat the chutney, simply microwave it for 30 seconds or heat it in a saucepan over low heat until warmed through.
Presentation Ideas:
Serve the chutney in a small bowl alongside grilled chicken or pork, or spread it on a sandwich or wrap.
Garnishes:
Garnish the chutney with a sprig of fresh cilantro or a sprinkle of chopped peanuts.
Pairings:
This chutney pairs well with grilled meats, cheese plates, and Indian-inspired dishes.
Suggested Side Dishes:
Serve the chutney alongside rice pilaf, roasted vegetables, or naan bread.
Troubleshooting Advice:
- If the chutney is too thick, you can thin it out with a little water or more vinegar.
- If the chutney is too thin, you can simmer it for a few more minutes to evaporate some of the liquid.
Food Safety Advice:
- Be sure to sterilize your jars and lids before filling them with the chutney to prevent contamination.
- Store the chutney in the refrigerator and discard any jars that show signs of spoilage, such as mold or an off odor.
Food History:
Chutney is a condiment that originated in India and is typically made with a combination of fruits, vegetables, spices, and vinegar. It was introduced to the Western world during the British colonial period and has since become a popular accompaniment to many dishes.
Flavor Profiles:
This chutney is sweet and spicy, with a tangy and fruity flavor from the pineapple and vinegar, and a kick of heat from the Jolokia peppers.
Serving Suggestions:
Serve this chutney as a condiment alongside grilled meats, cheese plates, or Indian-inspired dishes.
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Region: Indian