Pineapple Chipotle Chutney Recipes

Steps:

• In a large saucepan over medium heat, combine the first 10 ingredients; add peppers if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until chutney reaches desired thickness. , Refrigerate. Serve with meat or with cream cheese as an appetizer spread.

Steps:

• Heat the olive oil and butter in a pan.
• Add the diced red onion and cook until translucent, about 5 minutes.
• Add allspice, chipotle pepper and adobo sauce (if using - recommended to add punch) and cook for 1-2 minutes.
• Add the mango, papaya and pineapple and cook, stirring frequently for about 5 minutes.
• Add the pineapple juice, vinegar and brown sugar.
• Season with salt and bring to a simmer.
• Cook, stirring frequently for 20-30 minutes or until mixture is thick and syrupy and liquid has almost completely evaporated.
• Remove from heat and add the chopped coriander.
• Cool to room temperature and serve.
• Note: Chutney can be refrigerated for up to 2 weeks.

Steps:

• In saucepan over medium heat, saute onions, ginger, jalapenos, and ground cumin for 6 minutes. Then add rum. Cook until almost all of the liquid has evaporated then add pineapple, lime juice and sugar. Bring to a simmer and turn off the heat. Add fresh cilantro, salt and freshly ground pepper to taste.

Steps:

• Bring the vinegar and sugar to a simmer in a big pan. Tip in the pineapple for 1-2 mins, then remove from the heat and tip into a serving bowl. When almost cool, stir in the onions and chilli. Cool completely, then chill (for up to 24 hrs) until ready to serve.

Steps:

• Combine apples in a small saucepan with light-brown sugar, cider vinegar, golden raisins, and water; add chipotles, salt, and pepper.
• Simmer, stirring occasionally, until apples are translucent and most of the liquid has evaporated, 30 to 35 minutes. Let cool.

Steps:

• Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.