Pineapple and Habanero Chutney
Spicy and sweet pineapple habanero chutney, the perfect complement to meats, curry, rice and more!
Servings: 1 pint jar
- 1 teaspoon olive oil
- ⅓ cup red onion (diced)
- 2 habanero peppers (or milder chilis) (diced)
- 2 cloves garlic (minced)
- 2 cups fresh pineapple (chopped)
- 2 slices candied ginger (or 2 tsp. minced fresh ginger)
- ¼ cup pineapple juice (drained from pineapple)
- ¼ teaspoon salt
- ¼ teaspoon ginger powder
- 2 tablespoon white wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon crushed red pepper
- 4 whole cloves
Saute onion in oil for a few minutes, then add peppers and garlic. Sauté an additional minute or so.
Add the remaining ingredients and mix to combine. Simmer, over low heat for approximately 20 minutes, or until chutney reaches the desired consistency.
Store in two 8 oz. jars or in one pint-sized jar. If you don't plan on storing the chutney in the fridge, be sure to sterilze the jars before filling and process in boiling water for 10 minutes after filling.
- Chutney texture varies from chunky to diluted. They can be prepared with fresh fruits or veggies, similar to salsa. However, more often, chutney is cooked down with sugar and vinegar, forming a delicious syrupy glaze.
- If the chutney becomes thicker than you'd like, add more water or juice until the desired consistency is reached.
- Pulse the chutney with cream cheese to make a cheese spread that can be served with crackers. Or spread some on your favorite sandwich or grilled cheese.
Serving: 2tablespoon | Calories: 22kcal | Carbohydrates: 5g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Sodium: 37mg | Fiber: 0g | Sugar: 3g