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Pineapple Chutney March 7, 2011

Posted by nrhatch in Food & Drink, Home & Garden, Vegetarian Recipes.
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Half the fun of curry is doctoring delectable dishes with condiments ~ peanuts, toasted coconut, chutneys, etc..

The other half is waking up your taste buds by setting your mouth on FIRE!

Here’s a recipe that will knock your socks off AND cool the burn.

Pineapple Chutney

1 can (20 oz.) pineapple tidbits in juice
1/2 c. seedless raisins
1/2 c. finely chopped onion
1/2 c. cider vinegar
1/3 c. firmly packed brown sugar
1/2 tsp. ground ginger
1/4 tsp. curry powder
1/4 tsp. ground cloves
1/4 tsp. salt
dash cayenne

Combine ingredients in a saucepan. Bring to a slow boil, reduce heat, and simmer for one hour, uncovered, stirring occasionally. (Or cook in slow cooker for 2-3 hours on medium high.)

Cool and serve as a condiment to curry dishes.  Store in the fridge, or pour into hot sterilized jars and seal for future use.

Approx. 2 3/4 cups

Related posts:  She’s Not From Putney, But Here’s Her Chutney (The Only Cin) * Vegetable Curry * A Month of Meatless Meals * Curry Dip

If you love recipes, and sharing recipes, visit Munchie Monday (Running Garlic) and join the Recipe Blog Hop:  Munchie Monday 3/7

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Comments»

1. Paula Tohline Calhoun - March 7, 2011

Here comes some mango chutney – I hope! If I actually make it, I’ll bring some down to you!

nrhatch - March 7, 2011

I expect that you could substitute the mango for the pineapple with perfect results . . . but you will need to add some juice since the pineapple in this recipe is packed in juice.

I expect you could use apple juice, apple cider, white wine, mango juice, etc.

Paula Tohline Calhoun - March 7, 2011

I’m not exactly sure what the liquid is in MG’s. I also plan on using currants rather than raisins or perhaps even cranberries, which ought to add an interesting flavor. I like using the brown sugar instead of white, which I was going to switch in Cindy’s anyway. I think maybe white wine might be too dry, unless I use a riesling, but maybe a sweet sherry? Actually, when it comes right down to it, you could use about anything you daran well want, and it will probably come out well, as long as there’s curry and some sort of spice combo with a pepper! I’ve also had some with chopped nts in it.

MG’s also makes an apple chutney – but I haven’t seen any in a long time. Think I’ll go to Major Grays.com!

nrhatch - March 7, 2011

I use white wine (whatever’s open) in making curries all the time, the apples and raisins sweeten it up nicely.

Most of the liquid is cooked out during the simmering, but you need something in there to keep the fruit from burning to the bottom of the pot.

2. therunninggarlic - March 7, 2011

Love it…thanks so much for sharing! I have never made a chutney – may be a fine time to start!
Debbie 🙂

nrhatch - March 7, 2011

What I love about this recipe is that it’s enough for one or two meals and can be made with ingredients I usually have on hand.

So, if I decide I want curry for dinner, I can make this in the morning, and chill it in time to serve at dinner.

Plus, it’s really delicious.

3. Lisa - March 7, 2011

Sounds yummy and now I’m hungry.

nrhatch - March 7, 2011

I need to make this chutney, and some veggie curry, soon!

It’s also great with with lamb, pork, chicken or turkey curry. Probably shrimp and fish curries too.

4. viviankirkfield - March 7, 2011

Thanks for steering me over to Munchie Mondays.
My husband and I have been eating curries since our first date to an Indian restaurant in NYC in 1964! Chutneys are fantastic…can’t wait to try this one!

nrhatch - March 7, 2011

I fell in love with curry at a very young age. Such amazing complexity and depth of flavors.

I expect that this recipe would also make an excellent peach chutney (my fave) by substituting out one fruit for another.

5. Rosa - March 7, 2011

Sounds delicious!!

nrhatch - March 7, 2011

It’s very good, and I expect could be made with any number of fruits. I’ve usually made it with canned pineapple because I almost always have canned pineapple in my pantry.

6. Paula Tohline Calhoun - March 7, 2011

Just checked with the web site, and here is a list of the ingredients in Maajor Grey’s mango chutney:

MANGOES, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, DISTILLED VINEGAR, SALT, RAISINS, SPICES, LIME JUICE CONCENTRATE, TAMARIND CONCENTRATE (GLUCOSE, TAMARIND EXTRACT, CARAMEL COLOR, SUGAR, TARTARIC ACID), ONION POWDER, NATURAL FLAVOR

I would just use the brown sugar instead of the corn syrup, although I suspect that the reason MG’s is so thick is because of the corn syrup. Also – lime juice! That’s the flavor i was missing! Do you know where to get tamarind concentrate/extract? I don’t think I’ve ever seen it – guess I’ll go online again! 😀

nrhatch - March 7, 2011

I’m surprised that it just uses onion powder rather than onions. You might even like the homemade version better ~ more natural.

This recipe can be simmered to the desired thickness. I don’t think you’ll miss the corn syrup.

The main ingredients (fruit, vinegar, sugar, salt, raisins, spices) should give you something close to what you’re looking for . . . with or without tamarind concentrate.

7. clarbojahn - March 7, 2011

Thanks for introducing me to Munchie Monday’s from the Running Garlic. I joined in the blog hop with Oatmeal cookies made special with raisins, pecans,and chocolate chips.
Your chutney sounds delish, 🙂 I’ll have to try it.

nrhatch - March 7, 2011

Oatmeal Cookies are the best! Especially with raisins, or nuts, or chocolate chips.

With all three? WOW! Decadent. 😀

Great choice, Clar

8. Cindy - March 7, 2011

Thanks for this, Nancy, will make it soon and let you know how it turns out.

nrhatch - March 7, 2011

We love it. Sweet, but not too sweet. Spicy, but still “cooling” on curry.

I’ve also been looking for a recipe for green tomato relish. No luck so far. It’s gone missing.

9. flyinggma - March 7, 2011

This sounds wonderful Nancy. I tried a recipe for cranberry chutney at Thanksgiving time. It’s one of my new favorite recipes.

nrhatch - March 7, 2011

If you decide to share it, let Paula know. She’s thinking about making a mango-cranberry chutney.

flyinggma - March 8, 2011

Here is the link to the recipe @ Todd Pack’s Messy Desk

http://toddpack.com/2010/11/23/cranberry-sauce-from-a-can-just-aint-right

It was great to eat and not hard to make.

nrhatch - March 8, 2011

Thanks, Jeanne.

I’ll make sure PTC sees this.

10. eof737 - March 8, 2011

I love curries so I could go for that chutney. Delicioso! 🙂
Eliz

nrhatch - March 8, 2011

Me too!

The Only Cin’s recipe (link above) is for a tomato chutney, also with raisins.

11. kateshrewsday - March 8, 2011

Sounds lovely 🙂

nrhatch - March 8, 2011

The perfect condiment for a bold spicy curry.

12. Tokeloshe - March 8, 2011

I love chutney and this sounds great!

nrhatch - March 8, 2011

It’s really delicious given how easy it is to make without calling for any specialty ingredients.

Hope you enjoy!

13. Piglet in Portugal - March 9, 2011

Hmmm I like the look of this and will give it a try! I thought I’d posted a response already…but apparently not 😳 I’d printed off the recipe though LOL 🙂
I’d never tried to make my own pickles and chutneys until I moved to Portugal…now there’s no stopping me!
PiP

nrhatch - March 9, 2011

Bwahaha! Maybe I’ve scared readers into thinking there will be a weekly report card issued with attendance marked.

Not so. 😀

I love the interaction here, but I don’t ever want readers to feel compelled to leave a comment on every post. That would tend to make the experience rather unFUN for all of us.

Imagine if 30 people are sitting around in a circle and someone says something and then EVERYONE has to say something before moving on. ACK!

Love that you’re making your own pickles and chutneys. I love bread and butter pickles out of both cucumbers and zucchini. One of my favorite homemade goodies. I also love Watermelon Pickles, made with the rind. Yum.

Hope you enjoy the recipe. It’s easy and delish.

Piglet in Portugal - March 9, 2011

I know what you mean but your posts are ALWAYS worth reading and commenting on. Even your chutney post is not run of the mill – that’s why I was surprised I’d not left a comment…LOL
🙂

nrhatch - March 9, 2011

Thanks, PiP! Even funnier . . . I thought you had commented on it too!

14. Hey, That Prickles! | Spirit Lights The Way - July 16, 2014

[…] Related post:  Pineapple Chutney […]


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