Pineapple chutney is a sauce made almost entirely of pineapple. Chutney is typically used as a condiment and has a relish-like consistency. Pineapple chutney can be sweet or spicy, depending on the recipe. It’s frequently paired with grilled or jerked meats, especially pork chops.
Pineapple chutney, as the name implies, always contains pineapple. Fruit can be canned or fresh, and the juice is sometimes included in the sauce as well. Because of their strong flavor, golden pineapples are recommended.
Onion, brown sugar, and cider or white wine vinegar are all common ingredients, in addition to pineapple. These are the only ingredients in the simplest chutneys, along with salt and pepper to taste. Chutneys with more complex ingredients may have as many as 14 ingredients. Most pineapple chutneys, on the other hand, are somewhere in the middle.
Spices like allspice and cumin can be found in pineapple chutney, but ginger is by far the most popular spice. Fresh, ground, or crystallized ginger are all options. Cilantro leaves or coriander, which are the dried seeds of the cilantro plant, are also common ingredients in this chutney.
Jalapeo peppers are frequently used in hotter versions of pineapple chutney. To spice up the sauce, red pepper flakes or Caribbean hot sauce can be used, and honey can be used to sweeten it. A recipe may include rum for an extra kick on occasion. The alcohol in the rum, on the other hand, is burned off during the cooking process, so the finished chutney is alcohol-free.
Other fruits may be included in some pineapple chutneys. One of the most popular fruits to include is raisins. Mangoes, apricots, papayas, and pears are all possible additions.
To make pineapple chutney, finely dice the onion and fruits. In most cases, the onions are cooked in a pan before the fruit is added and cooked. Finally, the remaining ingredients are added. Allow the mixture to cook until the sauce thickens.
Some recipes, especially those that include more than one type of fruit, combine all or most of the ingredients in a bowl and set aside for about half an hour to allow the flavors to blend better. The ingredients are then combined in a pan and cooked together. The chutney should have a syrupy texture when finished.
If not stored in an airtight container or jar, chutney will only last a few days in the refrigerator. It’s also simple to freeze for later use. Pineapple chutney can easily be frozen and kept for months.