Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, pineapple and ginger chutney. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Pineapple and Ginger Chutney is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Pineapple and Ginger Chutney is something which I have loved my whole life. They are fine and they look fantastic.
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. The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!
To get started with this particular recipe, we have to prepare a few ingredients. You can cook pineapple and ginger chutney using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Pineapple and Ginger Chutney:
- Prepare 1 Medium Pineapple (Dressed & Diced)
- Make ready 1 handful Raisins
- Make ready 4 inch Fresh Ginger
- Take 1/2 cup / 125 ml Vinegar
- Make ready 1 cup/ 250 grams Light Brown Sugar
- Make ready 2 Cinnamon Sticks
- Prepare 6 Cloves
- Get 1 Tsp Black Peppercorns
- Make ready 1/2 Tsp Black Pepper Powder
- Prepare 1/2 Tsp Red Chilli Powder
- Take 1/4 Tsp Salt
- Make ready 1 Sterilized Glass Jar (500 ml)
In a heavy saucepan, combine the onion, honey, vinegar, pineapple, curry powder, ginger, salt, and red pepper. This rich, savory vegan dish combines crispy tofu with a fragrant chutney packed with pain-fighting ingredients. Hot, sweet, tangy & flavorful condiment to serve with snacks, breakfasts. Ginger chutney or Allam chutney for Idli, dosa, vada, pesarattu & snacks.
Instructions to make Pineapple and Ginger Chutney:
- Dress & Dice the Pineapple. - Peel & cut the ginger into very-very thin roundels.
- Place all the ingredients except the Pineapple in a medium pan. - Let it come to a rolling boil. - Reduce heat to low & let it simmer for 20 minutes.
- Drop the diced Pineapple gently into the pan. Stir well. - Increase heat to medium.
- Let the liquid thicken & reduce, stir occasionally. - *Should take about 20 minutes to reduce. - *Keep an eye & make sure it doesn’t stick to bottom or burn. Otherwise, the Chutney will turn bittersweet.
- Leave it to cool completely. - Pour in a small sterilized jar. - Close the jar tightly.
- The Chutney is ready to be eaten but it tastes the best after 1-2 days. The ginger is candied. Tastes delicious when eaten along with the Pineapple pieces. I love chewing the sweet ginger. If you don’t like to chew it, just lick it & discard. - - Enjoy!
- Note: No need to refrigerate.
Allam chutney is a popular condiment from Andhra cuisine usually eaten. Be the first to review this recipe. The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chilli. Serve this chutney with chicken or seafood for an exciting burst of flavour! Chris Schlesinger, owner of the East Coast Grill in Cambridge, Massachusetts, says there are no set rules determining which chutney best suits a given dish.
So that’s going to wrap it up with this special food pineapple and ginger chutney recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
