Tropical Pineapple Ginger Chutney
This Tropical Pineapple Ginger Chutney is a delightful fusion of sweet and tangy flavors, perfect for enhancing your grilled chicken or fish dishes. The vibrant combination of crushed pineapple, zesty apple cider vinegar, and minced candied ginger creates a relish that is not only delicious but also versatile. Ideal for busy weeknight dinners, this chutney can be prepared in advance and stored in the refrigerator, ready to elevate any meal with its tropical flair. Serve it over a bed of rice, and watch how this easy-to-make condiment transforms your plates into a flavorful feast.
12
Servings
N/A
Calories
6
Ingredients
Ingredients
Canned crushed pineapple
20 ounces (Drained)
Sugar
1/4 cup
Apple cider vinegar
2 tablespoons
Corn syrup
1 tablespoon
Candied ginger
2 tablespoons (Minced)
Dried cranberries
1/4 cup
Instructions
1
Begin by draining the canned crushed pineapple and reserving the juice.
2
In a saucepan, combine the reserved pineapple juice with sugar and apple cider vinegar.
3
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer, stirring occasionally, until the volume decreases to about 1/2 cup, approximately 10-15 minutes.
4
Once thickened, remove the saucepan from heat and stir in the drained crushed pineapple, corn syrup, minced candied ginger, and dried cranberries.
5
Allow the chutney to cool slightly before transferring it to an airtight container.
6
Refrigerate the chutney for at least 2 hours to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Pineapple Ginger Chutney?
It is a sweet and tangy relish-style condiment made with crushed pineapple, apple cider vinegar, and candied ginger, perfect for grilled meats.
What are the primary ingredients in this chutney?
The main ingredients include canned crushed pineapple, sugar, apple cider vinegar, corn syrup, minced candied ginger, and dried cranberries.
How long does it take to simmer the pineapple juice mixture?
The mixture should simmer for approximately 10 to 15 minutes until it reduces to about 1/2 cup.
Can I use fresh pineapple instead of canned?
Yes, but you will need to juice some of the pineapple to obtain the reserved liquid required for the reduction process.
What dishes pair well with this chutney?
This chutney is ideal for enhancing grilled chicken, grilled fish, or served over a bed of rice.
How should the chutney be stored?
Store the chutney in an airtight container in the refrigerator.
Does the chutney need to be chilled before serving?
Yes, it should be refrigerated for at least 2 hours to allow the flavors to meld together.
Is this recipe gluten-free?
Yes, based on the ingredients provided, this tropical chutney is naturally gluten-free.
How many servings does this recipe make?
This recipe yields approximately 12 servings.
What is the purpose of the corn syrup in this recipe?
The corn syrup helps provide a smooth texture and a glossy sheen to the finished chutney.
Can I substitute the apple cider vinegar?
While apple cider vinegar provides a specific tang, you can substitute it with white wine vinegar or rice vinegar if needed.
Can I use fresh ginger instead of candied ginger?
You can, but candied ginger adds a unique sweetness and soft texture that fresh ginger lacks. If using fresh, use a smaller amount as it is more pungent.
Is this recipe suitable for vegans?
Yes, all the ingredients listed are plant-based, making this chutney suitable for a vegan diet.
Can I freeze Tropical Pineapple Ginger Chutney?
Yes, it can be frozen in a freezer-safe container for up to 3 months, though the texture of the pineapple may change slightly.
How do I know when the juice reduction is finished?
The reduction is finished when the liquid has thickened and measured roughly 1/2 cup in volume.
Can I reduce the sugar in this recipe?
You can reduce the sugar, but the chutney will be more tart and may have a thinner consistency.
What type of saucepan should I use?
A small to medium-sized non-reactive saucepan is best for simmering the acidic vinegar and pineapple juice.
Can I use pineapple chunks instead of crushed pineapple?
Crushed pineapple provides the best texture for a relish, but you can pulse canned chunks in a food processor to achieve a similar consistency.
What is the heat level of this chutney?
This chutney is not spicy; it focuses on sweet, tangy, and aromatic ginger flavors.
Can I double this recipe for a party?
Absolutely, you can double the ingredients; just ensure you allow extra time for the juice mixture to reduce to the appropriate volume.
Can I serve this chutney warm?
While it is best served chilled or at room temperature to let flavors meld, it can be served warm if preferred for certain dishes.
How do I mince candied ginger?
Use a sharp, slightly oiled knife to prevent sticking and chop the ginger into very small, uniform pieces.
What if I don't have dried cranberries?
You can omit them or substitute them with golden raisins or dried cherries for a similar pop of sweetness.
Is this chutney high in fat?
No, this recipe contains no added fats or oils, making it a low-fat condiment option.
Can I use this as a glaze for ham?
Yes, the pineapple and ginger profile makes it an excellent glaze for baked ham.
How do I reserve the juice correctly?
Place the canned pineapple in a fine-mesh strainer over a bowl and press down slightly to extract as much liquid as possible.
Can I add red pepper flakes for heat?
Yes, adding a pinch of red pepper flakes during the simmering stage will add a nice spicy kick to the sweet base.
What is the shelf life in the refrigerator?
When stored in an airtight container, the chutney should remain fresh for up to 1 to 2 weeks.
Does this chutney contain any cholesterol?
No, the ingredients used are naturally cholesterol-free.
Is this a good recipe for meal prep?
Yes, because it requires chilling time and keeps well, it is a perfect item to make ahead of time for the week.