Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pineapple and ginger chutney. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
The pineapple flavour really comes through in this tangy chutney, making it a perfect accompaniment for ham and all your festive cold meats and cheeses. The simmering time has to be. The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper.
Pineapple and Ginger Chutney is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Pineapple and Ginger Chutney is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have pineapple and ginger chutney using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Pineapple and Ginger Chutney:
- Take 1 Medium Pineapple (Dressed & Diced)
- Make ready 1 handful Raisins
- Make ready 4 inch Fresh Ginger
- Prepare 1/2 cup / 125 ml Vinegar
- Take 1 cup/ 250 grams Light Brown Sugar
- Make ready 2 Cinnamon Sticks
- Make ready 6 Cloves
- Take 1 Tsp Black Peppercorns
- Get 1/2 Tsp Black Pepper Powder
- Take 1/2 Tsp Red Chilli Powder
- Make ready 1/4 Tsp Salt
- Get 1 Sterilized Glass Jar (500 ml)
The sweetness of mango, pineapple and red capsicum is given a zing from fresh ginger and a kick from chilli. Serve this chutney with barbecue chicken or seafood for an exciting burst of flavour! The Pineapple-Ginger Chutney is a stand-alone keeper that after your first make you'll want to pair with other dishes on your own. If possible, fresh pineapple is the way to go as it allows for a longer cooking time and thus a better reduction.
Steps to make Pineapple and Ginger Chutney:
- Dress & Dice the Pineapple. - Peel & cut the ginger into very-very thin roundels.
- Place all the ingredients except the Pineapple in a medium pan. - Let it come to a rolling boil. - Reduce heat to low & let it simmer for 20 minutes.
- Drop the diced Pineapple gently into the pan. Stir well. - Increase heat to medium.
- Let the liquid thicken & reduce, stir occasionally. - *Should take about 20 minutes to reduce. - *Keep an eye & make sure it doesn’t stick to bottom or burn. Otherwise, the Chutney will turn bittersweet.
- Leave it to cool completely. - Pour in a small sterilized jar. - Close the jar tightly.
- The Chutney is ready to be eaten but it tastes the best after 1-2 days. The ginger is candied. Tastes delicious when eaten along with the Pineapple pieces. I love chewing the sweet ginger. If you don’t like to chew it, just lick it & discard. - - Enjoy!
- Note: No need to refrigerate.
Chris Schlesinger, owner of the East Coast Grill in Cambridge, Massachusetts, says there are no set rules determining which chutney best suits a given dish. All Reviews for Chris's Pineapple and Ginger Chutney. The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chilli. Serve this chutney with chicken or seafood for an exciting burst of flavour! Delicious and easy pineapple chutney recipe can be served with grilled meats or used as a condiment with any Chutney may seem like a complex type of recipe, but it is very easy to make.
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