I had a whole fresh pineapple left from making another recipe and needed a quick solution. I decided to make Pineapple Chutney. A delicious compote of spices and fresh fruit to serve with anything roasted. I served it with oven roasted Rack of Pork.
Tip : The ingredients in this recipe could be used for any chutney that you want to make including peach, pear, apple, tomato, etc. Just whatever you have on hand.
Ingredients
- 1 tbsp canola or corn oil
- 1 whole onion finely chopped
- 3 cloves grated garlic
- 1 tsp grated ginger
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp Asian chili sauce (hot)
- 1/2 tsp cardamom
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 cup maple syrup
- 1/4 cup red wine vinegar
- 1 cup fresh pineapple chopped
- 1/2 tsp kosher salt and freshly ground black pepper
Instructions
Gather all ingredients before starting the recipe.
- Heat 1 tbsp canola or corn oil in a medium sized saucepan over medium high heat.
- Add 1 whole onion, peeled and finely chopped, 1 tsp grated ginger and sauté until the onions becomes translucent, about 3-4 minutes.
- Add 3 cloves grated garlic and sauté until the garlic becomes fragrant, about 1 minute.
- Remove pan from heat and add 1 tsp ground coriander, 1/2 tsp smoked paprika, 1/2 tsp Asian chili sauce (hot), 1/2 tsp cardamom, 1/4 tsp ground cinnamon, and 1/2 tsp ground cloves and stir to combine.
- Return to heat and add 1/4 cup maple syrup, 1/4 cup red wine vinegar and 1 cup fresh pineapple, chopped. Season with 1/2 tsp kosher salt and freshly ground black pepper.
- Bring to a boil then reduce to a simmer and cook for about 7-10 minutes. Then remove from the heat and allow to come to room temperature.
