Pineapple Chutney – A Tropical Treat
Bush Bar Restaurant
June 07, 2009
While most people asscociate chutneys and curries with India, they are both very popular in the Caribbean too. This chutney goes great with any curry dish or even Jerk Chicken.
2 Medium Pineapples
1 Scotch Bonnet Pepper, finely minced (A Habanero Pepper can be substituted)
The juice from one freshly squeezed lime
1 Tablespoon freshly grated Ginger
3/4 Cup Sugar
1 Tablespoon Kosher or Sea salt
1/2 Cup finely chopped Dried Apricots
1/4 Teaspoon Cumin powder
1 Teaspoon Canola oil
- Peel and core the fresh pineapples.
- Dice the pineapples into 1/4″ pieces, making sure to reserve the juice.
- Heat the oil in a sautÃ© pan, and add the minced pepper and ground cumin, sautÃ© gently for one minute.
- Add the diced pineapples and sautÃ© on high heat until they just start to caramelize.
- Add the dried apricots, reserved pineapple juice, sugar and salt.
- Reduce heat and gently simmer for 10 – 15 minutes.
- Add the lime juice and stir.
- Remove the sautÃ© pan from the heat and allow to cool to room temperature.
- Transfer to a serving dish and serve with you favorite Curry recipe.