Curried Pineapple And Ginger Chutney Recipe

Name: Curried Pineapple And Ginger Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable or peanut oil for sauteeing; 1 red bell pepper, cut into 1/2 inch squares; 1 green bell pepper, cut into 1/2 inch squares; 1 red oinion, peeled, halved, and cut into 1/2 inch squares; 1 tablespoon minced garlic; 1 tablespoon minced red or green chile pepper; 3 tablespoons good quality curry powder; 1 large pineapple, peeled, cored, and cut into 1/2 inch chunks; 1/2 cup raisins; 1 1/2 cup white vinegar; 1/2 cup orange or pineapple juice; 1 cup brown sugar; Salt and freshly cracked black pepper to taste

Servings: persons

1/4 cup vegetable or peanut oil for sauteeing
1 red bell pepper, cut into 1/2 inch squares
1 green bell pepper, cut into 1/2 inch squares
1 red oinion, peeled, halved, and cut into 1/2 inch squares
1 tablespoon minced garlic
1 tablespoon minced red or green chile pepper
3 tablespoons good quality curry powder
1 large pineapple, peeled, cored, and cut into 1/2 inch chunks
1/2 cup raisins
1 1/2 cup white vinegar
1/2 cup orange or pineapple juice
1 cup brown sugar
Salt and freshly cracked black pepper to taste

1
In a 4-quart saucepan, heat oil over medium-high heat until hot but not smoking. Add the bell peppers and onions and saute, stirring constantly, until the onions start to become translucent, about 5-6 minutes.
2
Add the ginger, garlic, chile peppers, and curry powder and saute 1 minute more. Add all the remaining ingredients except the salt and pepper and bring to a boil. Reduce the heat to low and simmer for 10 - 15 minutes, stirring occasionally, until the liquid has thickened slightly. Season with salt and freshly cracked black pepper to taste, remove heat, and allow to cool to room temperature.
3
This will keep, covered and refrigerated, about 2 weeks.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup vegetable or peanut oil for sauteeing, 1 red bell pepper, cut into 1/2 inch squares, 1 green bell pepper, cut into 1/2 inch squares, 1 red oinion, peeled, halved, and cut into 1/2 inch squares, and more.

Yes, Curried Pineapple And Ginger Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Pineapple And Ginger Chutney

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