Spicy Tropical Pineapple Chutney
This Spicy Tropical Pineapple Chutney combines the sweetness of ripe crushed pineapple with the warmth of brown sugar and the tang of cider vinegar. Enhanced by the crunch of chopped green bell pepper and the richness of slivered almonds, this chutney is a burst of flavor with every spoonful. The subtle heat from cayenne pepper adds just the right amount of kick, making it the perfect accompaniment for grilled meats, cheese plates, or even as a topping on sandwiches. This delightful recipe, cherished from the archives of the Chicago Tribune, will fill your kitchen with an inviting aroma as it simmers to perfection. Embrace its sweet-savory complexity in every jar you create!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Canned crushed pineapple
4 cups (well drained)
Brown sugar
2 cups (packed tightly)
Cider vinegar
2 cups
Salt
1 teaspoon
Green bell pepper
1 cup (seeded and chopped)
Seedless raisins
1 cup
Slivered almonds
1 cup
Ground ginger
1 teaspoon
Garlic powder
1/2 teaspoon
Cayenne pepper
1/2 teaspoon
Instructions
1
In a large saucepan, combine the well-drained crushed pineapple, packed brown sugar, cider vinegar, and salt. Stir well to combine.
2
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently, stirring frequently for about 25 minutes.
3
Add in the chopped green bell pepper, seedless raisins, slivered almonds, ground ginger, garlic powder, and cayenne pepper. Mix thoroughly.
4
Continue cooking the chutney slowly, stirring often, until the mixture thickens and reaches your desired consistency, roughly 20-30 minutes more.
5
Once thickened, remove the chutney from heat. Carefully ladle the hot chutney into sterilized jars, filling them while leaving 1/4 inch of headspace.
6
Seal the jars tightly. Process the jars in a boiling water bath for 10 minutes to ensure they are preserved.
7
Remove the jars and allow them to cool completely on a clean towel. Check that the lids have sealed properly before storing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Tropical Pineapple Chutney?
It is a sweet and savory fruit preserve made from crushed pineapple, brown sugar, cider vinegar, and various spices, often used as a condiment for meats or cheese.
What are the primary ingredients in this recipe?
The main ingredients include canned crushed pineapple, brown sugar, cider vinegar, green bell pepper, seedless raisins, and slivered almonds.
How much pineapple is required for this chutney?
You will need 4 cups of canned crushed pineapple, and it must be well drained before use.
What type of sugar is used in the recipe?
The recipe calls for 2 cups of brown sugar, packed tightly.
How much cider vinegar is needed?
The recipe requires 2 cups of cider vinegar to provide the necessary tanginess.
What is the initial cooking step?
Combine the drained pineapple, brown sugar, cider vinegar, and salt in a large saucepan and bring to a boil.
How long should the mixture simmer initially?
After reaching a boil, reduce the heat to low and let the mixture simmer gently for about 25 minutes.
When do I add the green bell pepper and almonds?
The green bell pepper, raisins, almonds, and spices are added after the initial 25-minute simmering period.
How should the green bell pepper be prepared?
One cup of green bell pepper should be seeded and chopped before being added to the saucepan.
Are there raisins in this chutney?
Yes, the recipe includes 1 cup of seedless raisins.
What kind of nuts are included in the recipe?
The recipe uses 1 cup of slivered almonds for extra texture and richness.
What spices give the chutney its flavor?
The flavor is enhanced with ground ginger, garlic powder, and cayenne pepper.
How much ground ginger is used?
The recipe calls for 1 teaspoon of ground ginger.
How much garlic powder is needed?
You will need 1/2 teaspoon of garlic powder.
How much cayenne pepper is included for the spicy kick?
The recipe uses 1/2 teaspoon of cayenne pepper to add heat.
How much salt is added to the recipe?
The recipe includes 1 teaspoon of salt.
How long is the second simmering phase?
Continue cooking slowly for another 20 to 30 minutes until the mixture reaches the desired thickness.
How often should I stir the chutney while it cooks?
You should stir frequently, especially as the mixture thickens, to prevent it from sticking to the pan.
What is the recommended headspace for the canning jars?
Leave 1/4 inch of headspace at the top of the jars when filling them with hot chutney.
Should the jars be sterilized?
Yes, the chutney should be ladled into sterilized jars to ensure safety and preservation.
How long do I process the jars in a water bath?
Process the sealed jars in a boiling water bath for 10 minutes.
How should the jars be cooled after processing?
Remove the jars from the water bath and allow them to cool completely on a clean towel.
How do I check if the jars have sealed properly?
After cooling, check the lids; they should not flex up and down when pressed.
What is the origin of this recipe?
This recipe is cherished from the archives of the Chicago Tribune.
What is the flavor profile of this chutney?
It is sweet and savory with tropical notes, warmth from ginger, and a subtle heat from cayenne pepper.
What can I serve with Spicy Tropical Pineapple Chutney?
It pairs perfectly with grilled meats, cheese plates, or as a topping for various sandwiches.
Can this recipe be stored long-term?
Yes, if processed correctly in a water bath, the jars can be stored in a cool, dark place.
What gives the chutney its 'tropical' feel?
The combination of pineapple, raisins, and ginger provides a distinct tropical character.
Is this a spicy recipe?
Yes, it contains cayenne pepper which provides a gentle heat that balances the sugar and fruit.
What is the total number of ingredients used?
There are 10 specific ingredients used to create this chutney.