Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, pineapple and ginger chutney. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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!
Pineapple and Ginger Chutney is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Pineapple and Ginger Chutney is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have pineapple and ginger chutney using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Pineapple and Ginger Chutney:
- Get 1 Medium Pineapple (Dressed & Diced)
- Take 1 handful Raisins
- Make ready 4 inch Fresh Ginger
- Get 1/2 cup / 125 ml Vinegar
- Take 1 cup/ 250 grams Light Brown Sugar
- Make ready 2 Cinnamon Sticks
- Get 6 Cloves
- Prepare 1 Tsp Black Peppercorns
- Make ready 1/2 Tsp Black Pepper Powder
- Make ready 1/2 Tsp Red Chilli Powder
- Get 1/4 Tsp Salt
- Prepare 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 this up for this exceptional food pineapple and ginger chutney recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
