Peppered Pineapple Chutney Recipes

PINEAPPLE CHUTNEY

Steps:

• In a large saucepan over medium heat, combine the first 10 ingredients; add peppers if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until chutney reaches desired thickness. , Refrigerate. Serve with meat or with cream cheese as an appetizer spread.

PINEAPPLE CHUTNEY

Steps:

• Combine vinegar and sugar in large saucepan.
• Simmer and stir until sugar dissolves.
• Add pineapple and simmer until soft.
• Strain pineapple and set aside, return juices to pan.
• Add chile, ginger and spices to pan.
• Simmer and reduce au nape.
• Mix spiced syrup with pineapple.
• Refrigerate immediately.

GRILLED PORK WITH PINEAPPLE CHUTNEY

Steps:

• Place pork chops in a large resealable container and season liberally with rub. Pour marinade over and seal. Place in the refrigerator for at least 1 hour, or up to 24 hours.
• While pork is marinating, combine pineapple, onion, serrano peppers, vinegar, brown sugar, pineapple juice, ginger, garlic, mustard seeds, and salt in a large saucepan. Bring to a slow, simmering boil. Reduce heat to low and simmer, stirring every 5 to 10 minutes, until thickened, about 45 minutes total. Remove chutney from heat, top with golden raisins, and allow to cool slightly, 10 to 15 minutes.
• Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Remove pork from the refrigerator; discard remaining marinade.
• Cook pork chops on the preheated grill, making sure the coals are not too hot, until an instant-read thermometer inserted into the centers reaches 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Top with chutney.

MANGO-PINEAPPLE CHUTNEY

Steps:

• Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
• Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

PEPPER PAPAYA PINEAPPLE CHUTNEY

Steps:

• In a medium saucepan, combine all ingredients except chili paste.
• Cook over medium heat for 1 hour or until mixture has syrupy consistency.
• Fold in chili paste.

PINEAPPLE CHUTNEY

Steps:

• In saucepan over medium heat, saute onions, ginger, jalapenos, and ground cumin for 6 minutes. Then add rum. Cook until almost all of the liquid has evaporated then add pineapple, lime juice and sugar. Bring to a simmer and turn off the heat. Add fresh cilantro, salt and freshly ground pepper to taste.

PINEAPPLE CHUTNEY

Steps:

• Gather the ingredients.
• In a heavy saucepan, combine the onion, honey, vinegar , pineapple, curry powder, ginger, salt, and red pepper flakes and mix well.
• Put the pan on the stovetop and cook over high heat until the mixture comes to a full rolling boil, stirring frequently.
• Reduce the heat to low and cook the chutney, stirring occasionally so the food doesn't burn, until the pineapple is tender and the mixture is thickened, about 20 to 30 minutes.
• Take the pan off the heat and cool the chutney completely. Then stir well and decant into another container with a tight lid. Refrigerate the chutney for up to four days or freeze up to three months.

THREE-PEPPER CHUTNEY

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until thickened. Cool., Pour into a serving bowl. Cover and refrigerate for 1-2 hours or until chilled.

SWEET & SAVORY PINEAPPLE CHUTNEY

Steps:

• Combine pineapple, sugar, vinegar and salt in a large saucepan.
• Heat to boil; simmer gently, stirring frequently for 25 minutes.
• Stir in remaining ingredients.
• Cook slowly, stirring often, until mixture thickens.
• Ladle into sterilized hot jars, leaving 1/4 inch headspace.
• Seal; process in water bath canner for 10 minutes.

PINEAPPLE CHUTNEY (MICROWAVE)

Steps:

• remove the peel and core from pineapple, cut into 1/2 inch chunks.
• put pineapple and brown sugar in a 2 quart microwaveable casserole dish, cover tightly with plastic wrap turned back slightly on one side.
• microwave for 3 minutes on high.
• then mix corn starch and vinegar in a small bowl until combined.
• stir into pineapple mixture.
• add remaining ingredients.
• cover and cook again 8-10 minutes, stirring after 4.
• set aside or chill, can be served room temp or chilled.

SLOW-ROASTED DUCK WITH PEPPERED PINEAPPLE CHUTNEY

Steps:

• Preheat oven to 200 degrees.
• Rinse duck, pat it dry and pull any excess fat away from cavity. Using a skewer or sharp fork, prick skin all over, piercing it horizontally to penetrate into the layer of fat, not the flesh. Halve two lemons, and place them in cavity along with anise, garlic and salt and pepper to taste. Put duck on a V-shaped roasting rack placed in a roasting pan. Place it in oven, and pour about an inch of water in pan. Roast for 8 hours.
• Raise the oven temperature to 425 degrees, and roast about 20 minutes longer, just until the skin is crisp and brown.
• While duck is roasting, place pineapple in a heavy saucepan. Add the juice and grated rind of the remaining lemon, along with the onion, vinegar, sugar and crushed peppercorns. Bring to a boil, and cook over medium-high heat for 20 to 25 minutes, until most of the liquid has evaporated and the mixture is thick. Adjust the amount of sugar to taste. The chutney should be somewhat tart. It can be made either shortly before the duck has finished roasting or earlier in the day and refrigerated, then rewarmed for serving.
• Remove chutney from heat, and transfer to a serving dish.
• Remove duck from oven. Cut it in sections, and arrange on a platter. Serve with warm chutney.