Tropical Spiced Pineapple Chutney
Experience the vibrant flavors of the tropics with this Tropical Spiced Pineapple Chutney. Inspired by the rich culinary traditions described in "New World Kitchen" by Norman Van Aken, this chutney combines the sweetness of ripe fruits like pineapple and mango with the warm spice of allspice and ginger. Perfect as a tangy accompaniment for grilled chicken or pork, this chutney not only brightens up your main dishes but also adds a delightful zing to your cheese platters, sandwiches, and even as a dip! This recipe makes a generous batch that can be stored in the refrigerator for up to six weeks, though it's likely to disappear within days. Trust me, once you try it, you'll understand why it's a favorite!
N/A
Servings
150
Calories
14
Ingredients
Ingredients
sugar
1/2 cup
red onion
1 small (diced)
mango
1 medium (diced)
fresh pineapple
2 cups (diced)
Granny Smith apple
1 (peeled, cored, and diced)
firm pear
1 (peeled and diced)
papaya
1 small (diced)
allspice
1 tablespoon
fresh ginger
1/4 cup (peeled and finely chopped)
Caribbean hot sauce
1 tablespoon
salt
1/2 teaspoon (or to taste)
black pepper
(to taste)
allspice berries
3 tablespoons (toasted)
apple cider vinegar
1 cup (or use white wine vinegar)
Instructions
1
In a large mixing bowl, combine the sugar, diced red onion, mango, fresh pineapple, Granny Smith apple, pear, papaya, allspice, chopped ginger, Caribbean hot sauce, salt, and black pepper. Allow the mixture to stand at room temperature for 30 minutes to let the flavors meld.
2
In a small saucepan, toast the allspice berries over medium heat until they are fragrant and begin to smoke, about 2-3 minutes. Watch closely to prevent burning.
3
Add the apple cider vinegar to the toasted allspice berries, bringing the mixture to a simmer. Continue simmering until the liquid reduces to about 1/4 cup, approximately 5-7 minutes.
4
Strain the reduced vinegar to remove the allspice berries, discarding the solids.
5
In a large heavy saucepan, combine the fruit mixture with the strained vinegar. Simmer over medium heat, stirring constantly, for about 20-30 minutes or until the mixture thickens to a syrupy consistency.
6
Remove from heat and let the chutney cool slightly before transferring it to airtight containers. Allow the chutney to cool completely in the refrigerator before serving.
Nutrition Information
0.5g
Fat
37.5g
Carbs
0.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Spiced Pineapple Chutney?
It is a vibrant condiment inspired by New World Kitchen that combines pineapple, mango, and warm spices for a sweet and tangy flavor.
What inspired this specific chutney recipe?
The recipe was inspired by the culinary traditions described in New World Kitchen by Norman Van Aken.
How long can I store this chutney?
This chutney can be stored in an airtight container in the refrigerator for up to six weeks.
What fruits are included in this recipe?
The recipe includes fresh pineapple, mango, Granny Smith apple, pear, and papaya.
What kind of vinegar should I use?
The recipe calls for apple cider vinegar, but you can also use white wine vinegar as a substitute.
How many calories are in a serving of this chutney?
There are approximately 150 calories per serving.
What is the fat content of the Tropical Spiced Pineapple Chutney?
The chutney is very low in fat, containing only 0.5g per serving.
How much carbohydrate is in one serving?
Each serving contains 37.5g of carbohydrates.
How do I prepare the ginger for this recipe?
You should peel and finely chop 1/4 cup of fresh ginger.
What type of apple is recommended for the best flavor?
A Granny Smith apple is recommended for its tartness and firm texture.
How long should the fruit mixture stand before cooking?
The mixture should stand at room temperature for 30 minutes to allow the flavors to meld.
How do I toast the allspice berries?
Toast them in a small saucepan over medium heat for 2-3 minutes until fragrant and they begin to smoke.
What is the purpose of reducing the vinegar?
Reducing the vinegar with allspice berries concentrates the flavor before it is added to the fruit.
Should I keep the allspice berries in the final chutney?
No, you should strain the reduced vinegar to remove and discard the allspice berries before combining with the fruit.
How long does the final mixture need to simmer?
Simmer the mixture over medium heat for 20-30 minutes until it reaches a syrupy consistency.
What are the best food pairings for this chutney?
It pairs perfectly with grilled chicken, pork, cheese platters, and sandwiches.
Can I use this chutney as a dip?
Yes, it makes a wonderful and flavorful dip.
Is this recipe spicy?
Yes, it contains Caribbean hot sauce, ginger, and black pepper for a delightful zing.
What is the total ingredient count?
The recipe requires 14 different ingredients.
Does this chutney contain any protein?
Yes, it contains a small amount of protein, approximately 0.5g per serving.
How should the pear be prepared?
The pear should be peeled and diced; it is best to use a firm pear.
How much sugar is needed for the recipe?
The recipe requires 1/2 cup of sugar.
What kind of onion is best for this chutney?
A small red onion, diced, is recommended for this recipe.
How do I know when the chutney is finished cooking?
It is done when the mixture thickens to a syrupy consistency, usually after 20-30 minutes of stirring.
Should the chutney be served warm or cold?
It is recommended to allow the chutney to cool completely in the refrigerator before serving.
What size papaya should I buy?
A small papaya, diced, is sufficient for this recipe.
How much Caribbean hot sauce should I add?
The recipe calls for 1 tablespoon of Caribbean hot sauce.
What spices are used in the initial fruit mixture?
The initial mixture uses ground allspice, salt, and black pepper.
Can I use white wine vinegar instead of apple cider vinegar?
Yes, white wine vinegar is a suitable alternative mentioned in the recipe.
How do I store the finished product?
Transfer the cooled chutney into airtight containers and keep them in the refrigerator.