Imagine a condiment that can transform ordinary dishes into extraordinary culinary experiences with just one spoonful. This Pineapple Red Pepper Chutney is not just a recipe; it's a flavor adventure that combines the sweet tropical essence of pineapple with the vibrant kick of red peppers, creating a Caribbean-inspired sensation that will make your taste buds dance. Whether you're a seasoned chef or a curious home cook, this chutney promises to elevate everything from grilled meats to simple cheese boards with its perfect balance of sweetness, tanginess, and subtle spice.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Caribbean
Serves: 3 cups
Ingredients
- 1 cup diced pineapple
- 1 cup red bell pepper, diced
- 1/2 cup onion, diced
- 1/2 cup sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon ginger, minced
- 1/2 teaspoon cinnamon
- Salt to taste
Instructions
- Prepare all ingredients by dicing pineapple, red bell peppers, and onions into small, uniform pieces. Mince fresh ginger finely.
- Select a medium-sized heavy-bottomed saucepan and place it over medium heat. Allow the pan to warm slightly before adding ingredients.
- Add diced onions to the pan and sauté until they become translucent and slightly softened, approximately 3-4 minutes.
- Incorporate minced ginger and cook for an additional minute, stirring continuously to prevent burning and release aromatic flavors.
- Add diced red bell peppers and cook for 2-3 minutes until they begin to soften and release their natural sugars.
- Introduce diced pineapple to the pan, stirring to combine with onions and peppers.
- Sprinkle sugar, cinnamon, and a pinch of salt over the fruit and vegetable mixture, stirring to distribute evenly.
- Pour apple cider vinegar into the pan, which will help balance the sweetness and add a tangy complexity to the chutney.
- Reduce heat to low-medium and simmer the mixture, stirring occasionally, allowing the fruits and vegetables to break down and the liquid to reduce.
- Continue cooking for approximately 25-30 minutes until the chutney reaches a thick, jam-like consistency. The liquid should be mostly absorbed, and the fruits should look glossy and slightly caramelized.
- Remove from heat and let the chutney cool to room temperature. The mixture will continue to thicken as it cools.
- Transfer the chutney to clean, sterilized glass jars. Store in the refrigerator for up to two weeks.
Tips
- Choose Fresh Ingredients: Select ripe pineapples with a golden color and red bell peppers that are firm and bright red for the best flavor profile.
- Uniform Chopping: Ensure all ingredients are diced into similar-sized pieces to promote even cooking and consistent texture.
- Low and Slow is the Key: Patience is crucial when making chutney. Maintain a low-medium heat to allow flavors to develop and prevent burning.
- Stirring Matters: Stir occasionally to prevent sticking and ensure even caramelization of fruits and vegetables.
- Taste and Adjust: Don't be afraid to taste and adjust seasonings during cooking. A pinch more salt or a dash of vinegar can balance the flavors perfectly.
- Sterilize Jars Properly: Use clean, sterilized glass jars to store your chutney and extend its refrigerator life.
- Let It Rest: Allow the chutney to cool completely before storing, as it will continue to thicken and develop deeper flavors.
Nutrition Facts
Calories: 50kcal
Carbohydrates: 13g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
