PINEAPPLE-PLUM CHUTNEY
Make and share this Pineapple-Plum Chutney recipe from Food.com.
Provided by Charlotte J
Categories Chutneys
Time 10m
Yield 3 3/4 cups
Number Of Ingredients 10
Steps:
- Combine pineapple, plum sauce, rice vinegar, water, cilantro, sweet chili sauce, chili garlic sauce, sesame seed, garlic and ginger in bowl.
- Cover and refrigerate until ready to use.
Nutrition Facts : Calories 170.7, Fat 1.8, SaturatedFat 0.2, Sodium 469.3, Carbohydrate 38, Fiber 3.5, Sugar 13.5, Protein 2.1
GINGER PINEAPPLE PLUM CHUTNEY
Great with fish. I invented this to go with some basa fillets we cooked on the Japanese smoker. I used the leftovers to liven up a monotonous coleslaw.
Provided by Marla Swoffer
Categories Chutneys
Time 5m
Yield 1 Cup
Number Of Ingredients 8
Steps:
- Combine ingredients well and serve.
Nutrition Facts : Calories 148, Fat 0.4, Sodium 11.6, Carbohydrate 38, Fiber 3.2, Sugar 28.7, Protein 1.3
PINEAPPLE CHUTNEY
Provided by Food Network
Number Of Ingredients 10
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.
ROASTED PLUM CHUTNEY
Steps:
- Preheat the oven to 425 degrees F.
- Heat the oil in a medium (10-inch) ovenproof saute pan over medium heat. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. Add the plums, apple, brown sugar, orange juice, Port, cinnamon, star anise, mace, and salt. Bring to a boil on top of the stove, place in the oven, and roast for 25 to 35 minutes, stirring occasionally, until the liquid is reduced and syrupy.
- Remove from the oven and discard the star anise and cinnamon stick. (Be careful; I wrap a kitchen towel or oven mitt around the handle of the pan to remind myself that it's very hot!) Mash the fruit roughly with a dinner fork. Serve at room temperature or cold with cheese and crackers.
PINEAPPLE, FIG & GINGER CHUTNEY
The pineapple flavour really comes through in this tangy chutney, making it a perfect accompaniment for ham and all your festive cold meats and cheeses
Provided by Mary Cadogan
Categories Breakfast, Condiment
Time 1h5m
Yield Makes about 1.3kg/3lb
Number Of Ingredients 9
Steps:
- Tip the pineapple into a food processor, then pulse until finely chopped. Tip into a large, wide pan with the apples, ginger, onion, figs, spices, vinegar and 2 tsp salt. Bring to the boil, stirring, then boil for 10 mins until the apples are softened.
- Add the sugar, then stir to dissolve. Simmer for 20-30 mins, stirring occasionally, until the chutney is thickened. Pot into warm sterilised jars, seal and label. Will keep for 6 months.
Nutrition Facts : Calories 44 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Sodium 0.21 milligram of sodium
PEPPERED PINEAPPLE CHUTNEY
Steps:
- Slice the crown of leaves off pineapple, quarter the fruit lengthwise, then slice out the fibrous core. Peel and dice the pineapple quarters.
- Place pineapple in a heavy saucepan with the remaining ingredients, bring to a boil and cook over medium-high heat for 20 to 25 minutes, until most of the liquid has evaporated and the mixture is thick.
- Transfer hot chutney to sterilized canning jars and seal according to manufactuer's directions, or store in containers in the refrigerator or freezer.
PINEAPPLE AND MINT CHUTNEY
Can be prepared in 45 minutes or less but requires additional unattended time.
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- In a bowl combine the mint with the pineapple, the onion, the sugar, and a pinch of salt and stir the mixture until it is combined well. Let the chutney stand, covered, for 1 hour. The chutney may be made 1 week in advance and kept covered and chilled. Serve the chutney with grilled meat and fish.
CURRIED PINEAPPLE CHUTNEY
Steps:
- Heat oil in heavy large pot over medium-high heat. Add red onion and bell peppers and sauté until onion begins to soften, about 8 minutes. Add jalapeño chilies and curry powder; stir 2 minutes. Add pineapple cubes, orange juice, apple cider vinegar, and golden brown sugar. Bring to boil. Reduce heat to medium and simmer mixture until thick and reduced to about 7 1/2 cups, stirring often, about 1 hour 10 minutes. Season chutney to taste with salt and pepper. (Can be prepared 4 days ahead. Cool completely, then cover and refrigerate.)
CURRIED PINEAPPLE CHUTNEY
Tangy chutney made using pineapple & plums - perfect condiment for Indian meals.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 3h45m
Yield 24
Number Of Ingredients 15
Steps:
- Peel and core pineapple. Cut pineapple into 1-inch chunks to make 5 cups. (If using purchased pineapple chunks, cut large pieces into 1-inch chunks.) Cut plums in half and remove pits; cut each half into 3 pieces. (If using canned plums, cut each into 6 pieces.)
- In 4- to 5-quart Dutch oven, heat onion, chile, gingerroot, garlic, vinegar and water to boiling over high heat. Reduce heat to medium and simmer 5 minutes.
- Stir in brown sugar, cinnamon, curry powder, salt, red pepper and orange peel to combine. Add pineapple, plums and dried cranberries. Increase heat to high and heat to boiling. Reduce heat to medium-low and simmer 30 to 45 minutes, stirring occasionally, until fruit is soft and dried cranberries have hydrated. Remove from heat and pour into bowl. Cool at room temperature 30 minutes.
- Cover and refrigerate at least 2 hours until chilled. Chutney can be refrigerated up to 10 days.
Nutrition Facts : Calories 90, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 19 g, TransFat 0 g
PINEAPPLE CHUTNEY
A sweet relish that goes with with grilled chicken or fish served over rice. This is nice to make up and have in the refrigerator - if you get home late, you can use it to add more flavor to a quick meal. The prep time does not include chilling time.
Provided by ChrisMc
Categories Chutneys
Time 15m
Yield 3 cups chutney
Number Of Ingredients 6
Steps:
- Drain pineapple and combine juice with sugar and vinegar.
- Boil the mixture down to 1/2 cup.
- Stir in pineapple, corn syrup, ginger, and cranberries and chill.
PINEAPPLE CHUTNEY
Make and share this Pineapple Chutney recipe from Food.com.
Provided by MexiYabby
Categories Chutneys
Time 15m
Yield 14 oz, 3-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine vinegar and sugar in large saucepan.
- Simmer and stir until sugar dissolves.
- Add pineapple and simmer until soft.
- Strain pineapple and set aside, return juices to pan.
- Add chile, ginger and spices to pan.
- Simmer and reduce au nape.
- Mix spiced syrup with pineapple.
- Refrigerate immediately.
SWEET & SAVORY PINEAPPLE CHUTNEY
A little snap from cayenne brightens the taste of this chutney. An old recipe from the Chicago Tribune. Cooking time is approximate.
Provided by Molly53
Categories Chutneys
Time 1h15m
Yield 3 12 ounce jars
Number Of Ingredients 10
Steps:
- Combine pineapple, sugar, vinegar and salt in a large saucepan.
- Heat to boil; simmer gently, stirring frequently for 25 minutes.
- Stir in remaining ingredients.
- Cook slowly, stirring often, until mixture thickens.
- Ladle into sterilized hot jars, leaving 1/4 inch headspace.
- Seal; process in water bath canner for 10 minutes.
PLUM CHUTNEY WITH PORK
Peaches, plumbs and raisins are seasoned with a hint of cardamom, ginger and citrus flavor in this warm chutney. Jacqueline Deibert of Klingenstown, Pennsylvania serves the sweetly spiced mixture over slices of tender herb-rubbed pork.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- With a mortar and pestle, combine the garlic, lemon zest, salt, cardamom and ginger. Add oil; mix to form a paste. Spread over pork. Cover and refrigerate for 1 hour., For chutney, in a saucepan, saute onion in butter for 2 minutes. Stir in the salt, ginger and cardamom. Cook and stir for 1-2 minutes or until onion is tender. Stir in the water, raisins, orange juice, sugar and vinegar. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in plums; cover and simmer for 5-7 minutes or until plums are tender. Add peaches; simmer, uncovered, for 5 minutes or until peaches are tender., Place tenderloins on a broiler pan coated with cooking spray. Broil for 9 minutes. Turn; broil 9 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with chutney.
Nutrition Facts :
PINEAPPLE CHUTNEY
-Shirley Watanabe, Kula, Hawaii
Provided by Taste of Home
Time 1h15m
Yield 6 cups.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.
PINEAPPLE CHUTNEY
Give this tangy fruit pickle away as a gift or keep in your cupboard for a colourful household condiment
Provided by Good Food team
Categories Condiment
Time 1h25m
Yield Makes 3 x 330ml or 2 x 500ml jars
Number Of Ingredients 10
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.
Nutrition Facts : Calories 52 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium
PLUM CHUTNEY
Steps:
- Sterilize four 8-ounce Mason-type jars.
- Quarter and pit plums and cut into 1/4-inch pieces. In a 2-quart heavy saucepan stir together plums and remaining ingredients and bring to a boil over moderate heat. Lower heat and simmer mixture, stirring occasionally, 15 minutes. Pour chutney into jars. Wipe rims with a dampened cloth and seal jars with lids. Put jars in a water-bath canner or on a rack set in a deep kettle. Cover jars with hot water by 2 inches and boil, covered, 5 minutes. Transfer jars with tongs to a rack and cool completely. Store chutney in a cool, dark place.
GOLDEN PINEAPPLE CHUTNEY
Steps:
- In a large bowl, combine all of the ingredients except the allspice and the vinegar. Allow to stand for 30 minutes.
- Meanwhile, toast the allspice berries in a small saucepan until they just begin to smoke. Add the vinegar, bring to a simmer, and reduce to 1/4 cup. Strain, and discard the allspice berries.
- Combine the reduced vinegar with the fruit mixture in a large heavy saucepan and simmer over medium heat, stirring occasionally, for 20 to 30 minutes until the liquid is almost syrupy. Refrigerated, this will keep for up to 3 months.
APPLE-PLUM CHUTNEY
Steps:
- Combine 1 cup water and sugar in heavy large saucepan over high heat. Bring to boil, stirring until sugar dissolves. Add vinegar, ginger, garlic, half of plums, and apple. Boil 5 minutes. Add remaining plums, orange peel, and cinnamon. Bring to gentle boil; cook until syrupy, stirring occasionally, about 12 minutes. Cool to room temperature. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.)
PLUM CHUTNEY
Sugary sweet and full of spices, this plum chutney is easy to make on the stovetop to use as a condiment for a variety of dishes.
Provided by Jill Sander
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h10m
Yield 16
Number Of Ingredients 8
Steps:
- Mix plums and sugar together in a heavy-bottomed stockpot. Cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes.
- Stir salt, ginger, chili powder, cloves, and cinnamon into the mixture. Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes. Taste and adjust spices if needed.
- Mix vinegar into the pot and cook over low heat, stirring frequently to prevent burning, for 5 minutes more. Let cool completely, about 30 minutes. Refrigerate and use within 3 to 4 weeks.
Nutrition Facts : Calories 68.1 calories, Carbohydrate 17.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 56 mg, Sugar 16.6 g
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