This pineapple chutney goes very well with grilled chicken. it is fun to experiment with new flavor combinations. An alternative to mango chutney. If the pineapple you use is very sweet, reduce the sugar amount in the recipe.
Pineapple chutney
1 tbsp olive oil
1 large onion, finely chopped
2 tsp grated fresh ginger
2 garlic cloves,
1 3/4 cup fresh pineapple, cut in small cubes
2 red chili, deseded and finely chopped
1/4 cup brown sugar
1/2 cup white wine vinegar
1/2 lime, juice
Salt
Heat the oil in a medium saucepan on medium-high heat. Add chopped onion and cook for 5 minutes
until translucent and soft. Add garlic, ginger and chili and cook further 2 minutes.
Pour in white wine vinegar, pineapple and sugar, turn down the heat to medium-low and cook for
about 25 minutes. Season to taste with salt and lime juice. Let the chutney cool completely before serving.
1 tbsp olive oil
1 large onion, finely chopped
2 tsp grated fresh ginger
2 garlic cloves,
1 3/4 cup fresh pineapple, cut in small cubes
2 red chili, deseded and finely chopped
1/4 cup brown sugar
1/2 cup white wine vinegar
1/2 lime, juice
Salt
Heat the oil in a medium saucepan on medium-high heat. Add chopped onion and cook for 5 minutes
until translucent and soft. Add garlic, ginger and chili and cook further 2 minutes.
Pour in white wine vinegar, pineapple and sugar, turn down the heat to medium-low and cook for
about 25 minutes. Season to taste with salt and lime juice. Let the chutney cool completely before serving.
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