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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pineapple Jalapeno Chutney Recipe

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This recipe for Pineapple Jalapeno Chutney is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 3 c. pineapple chunks (small cut) or 2 - 3 large mangoes peeled and chopped
1 t. fresh ginger, finely minced
1/2 c. chopped onions
1/2 t. minced garlic
1 - 2 medium jalapeno peppers, finely minced
1/3 red bell pepper, diced
1/2 t. ground coriander
1/4 - 1/2 t. ground cardamon
1/8 t. ground cloves
1/8 t. ground cinnamon
1/8 t. ground nutmeg
salt to taste
1/2 c. sugar (granulated, coconut, brown or combination)
1/2 c. vinegar
1/2 c. water
Directions:
Directions:
1 - Combine all ingredients in a medium stainless steel sauce pan. Bring to a boil, then reduce heat to medium and cook, uncovered for about 20 minutes or until tender and the sauce thickens.
2 - Remove from heat and let cool. Refrigerate in seal tight container. Will keep at least a month in the fridge.
Personal Notes:
Personal Notes:
We love this on top of Green Chile Cornbread! Would also be a great accompaniment for grilled fish or chicken.

 

 

 

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