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
1tbspcanola or corn oil
1wholeonionfinely chopped
3clovesgrated garlic
1tspgrated ginger
1tspground coriander
1/2tspsmoked paprika
1/2tspAsian chili sauce (hot)
1/2tspcardamom
1/4tspground cinnamon
1/2tspground cloves
1/4cupmaple syrup
1/4cupred wine vinegar
1cupfresh pineapplechopped
1/2tspkosher salt and freshly ground black pepper
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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.