Pineapple Habanero Chutney Recipe

Name: Pineapple Habanero Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1/2 cup chopped onion; 1 pinch salt; 2 cups small diced pineapple; 1/2 cup small diced red bell pepper; 1 tablespoon minced habanero; 1/2 cup white vinegar; 1/4 cup sugar; 1 1/2 teaspoons cornstarch; 1 tablespoon water

Servings: persons

1 tablespoon butter
1/2 cup chopped onion
1 pinch salt
2 cups small diced pineapple
1/2 cup small diced red bell pepper
1 tablespoon minced habanero
1/2 cup white vinegar
1/4 cup sugar
1 1/2 teaspoons cornstarch
1 tablespoon water

1
Melt the butter in a saucepan over medium heat. Add the onions. Season with salt, and saute for 2 minutes.
2
Add the pineapple, red bell pepper and habanero. Continue to saute until the pineapple is soft, about 7 minutes, stirring frequently.
3
Add the vinegar and the sugar. Bring the mixture to a boil.
4
In a small bowl, combine the cornstarch and water, and whisk until smooth. Stir the slurry into the pineapple mixture and return mixture to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat.
5
For a smoother consistency, pour the chutney into a blender or food processor and pulse until consistency desired.

167

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 10 ingredients. The key ingredients include: 1 tablespoon butter, 1/2 cup chopped onion, 1 pinch salt, 2 cups small diced pineapple, and more.

Yes, Pineapple Habanero 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.

Pineapple Habanero Chutney

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