I hate to say it, but I am starting to think about Christmas.
More precisely, I need to get my homemade kitchen-gifts organized. If I don’t start soon, people on my list will end up with zip-loc baggies full of Oreos.
I’m sure I’m running behind, compared to some of you over-achievers. I know certain people (*ahem*) who have been in the process all summer, and have already stashed away jars of preserves. Well, some of us have lives, ya know. I am pretty proud that I am doing it now.
My local Mexican market is having a sale on pineapples right now, which made me think of this chutney recipe. It’s a great accompaniment to spicy curries. I have also seen it poured over cream cheese for an exotic appetizer spread for your crackers.
1 large pineapple, peeled, cored, and diced small
1 large purple (Bermuda) onion, minced< 2 cups brown sugar 2 cups cider vinegar 1 TB. Dijon mustard Zest and juice of 1 orange
Zest and juice of 1 lime
1 TB. ground turmeric
1 cup pitted dates, chopped fine
1 cup zante currants
1 mango, diced fine
2 bananas, peeled and diced fine
- In a large saucepan combine pineapple, onion, and brown sugar. Bring to a boil, stirring, reduce heat to a simmer, and add vinegar, Dijon mustard, orange zest and juice, lime zest and juice, and turmeric. Simmer, covered, for 1 hour, stirring occasionally, until thick.
- Remove the pan from heat, add dates and currants, cool to room temperature, and chill for 2 hours or overnight.
- Just before serving, stir in mango and banana.