Pineapple Chutney

PineappleChutney-2
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.

INGREDIENTS

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

METHOD

  1.  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.
  2. Remove the pan from heat, add dates and currants, cool to room temperature, and chill for 2 hours or overnight.
  3. Just before serving, stir in mango and banana.
To preserve this chutney, ladle in into sterilized canning jars while still hot. (You can sterilize them in the dishwasher!) Wipe the rim, screw on tops (not too tight), and submerge in boiling water for 10 minutes. (You can get canning pots for boiling jars at most hardware stores. They have special racks inside to keep the glass suspended.) Remove carefully with regular tongs (or special canning tongs) and cool completely on a rack. When properly canned, a vacuum is created, and the lids will suck inward. If they don’t, try re-processing, or keep in the fridge.

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