Saturday, July 28, 2007

Yummy Pineapple Chutney

Pineapple Chutney
(adapted from Sam Choy's recipe from The Choy of Cooking)
Sterilize jars.
8 c. finely chopped pineapple, core removed or drained canned pineapple works too
3 c. red wine or cider vinegar
1 scant T. sea salt
1 heaping tsp. red chili pepper flakes
3/4 c. chopped red pepper
1/4 c. chopped garlic (abt. 5 cloves)
1/4 c. chopped candied ginger of 2 T. fresh grated ginger
1/4 c. cranberries or raisins

Combine all ingredients in a heavy pot. Bring to a boil. Reduce heat and place on a high simmer for 1 and 1/2 hours, stirring often to prevent burning. If you are using canned pineapple you will not have to cook it as long, only 1 hour. Chutney should thicken and the pineapple should appear candied.
Note: this should make abt. 8, 1/2 pint jars of chutney.
For canning: process in a hot water bath for 10 min. on high according to manufacturer's instructions. Canned chutney is good for a year.
In the alternative, you can portion the chutney into clean, individual plastic containers but these have to be refrigerated and will only be good for abt. 2 weeks.
Great with curries, in or topping pound cake, ice cream, etc.

"The Choy of Cooking" by Sam Choy. Mutual Publishing, 1996. Sam's excellent cookbooks are available on and local bookstores.


Anonymous said...


Back from our short trip just in time to read your newest entry...I'm thinking about all things pineapple and even though I won't be able to hit the pineapple field, I'll live vicariously through you and think about all the goodies!!



foodiewahine said...

Dear faithful TSB,

I used the pineapple chutney with a caramel topping to make a yummy Southern pineapple upside down cake. It's also good with bagels and cream cheese. A jar is reserved with your name on it.