This Pineapple Chutney Recipe Is Delicious
Bush Bar Restaurant
While most people associate pineapple chutney and curries with India, they are both very popular in the Caribbean too. This pineapple chutney recipe goes great with any curry dish or even Jerk Chicken (#ad).
- 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 (#ad)
- 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 (#ad).
- Dice the pineapples into 1/4″ pieces, making sure to reserve the juice.
- Heat the oil in a saute pan, and add the minced pepper and ground cumin, saute gently for one minute.
- Add the diced pineapples and saute 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 saute pan from the heat and allow to cool to room temperature.
- Transfer to a serving dish and serve with your favorite Curry recipe.
Pineapple Chutney Health Benefits
Pineapple is a fruit with good nutritional value, including calcium, potassium and vitamin C. It is low in fat and cholesterol. It is also a good source of vitamin B1, vitamin B6, copper and dietary fiber.
Pineapple has digestive and natural anti-inflammatory properties. A group of sulfur containing proteolytic enzymes in pineapple aid digestion. Fresh pineapples are rich in bromelain, which has anti-inflammatory effects, reducing swelling in inflammatory conditions such as acute sinusitis, sore throat, arthritis and gout, and speeding recovery from injuries and surgery.