Curried Pineapple And Ginger Chutney

Course : Curry
Serves: 1
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1/4 cup vegetable or peanut oil -- for sauteing
1 medium red bell pepper -- cut in 1/2 inch squares
1 medium green bell pepper -- cut in 1/2 inch squares
1 medium red onion -- (peeled, halved), cut in 1/2 inch
1/4 cup fresh ginger -- minced
1 tablespoon garlic -- minced
1 tablespoon red or green chile pepper of your choice
3 tablespoons good quality curry powder
1 large pineapple (peeled and cored), cut in 1/2 inch
1/2 cup raisins
1 1/2 cups white wine vinegar
1/2 cup orange or pineapple juice
1 cup brown sugar
1 teaspoon salt
1 teaspoon black pepper

Preparation / Directions:

In a 4-quart saucepan, heat the oil over medium-high heat until hot but not smoking. Add the bell peppers and onions and sauté, stirring constantly, until the onions start to become translucent, about 5 to 6 minutes. Add the ginger, garlic, chile peppers, and curry powder and sauté 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 to 15 minutes, stirring occasionally, until the liquid has thickened slightly. Season with salt and freshly cracked black pepper to taste, remove from heat and allow to cool to room temperature. This chutney will keep, covered and refrigerated, about 2 weeks. (I use 3-15 1/4 oz cans of pineapple, well drained. The simmering time has to be increased to about 1 1/2 hours....but is still delicious.)

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