Last year, I shared with you a recipe for a super autumnal persimmon chutney, which became a hit with blog readers and friends alike during the (sadly brief) season of this fruit.
Today I’m sharing a recipe to take advantage of the sweet pineapples that are in season right now, to accompany the last summer appetizers, and, why not, to freeze in portions and enjoy throughout the year.
- 2 large red apples
- 1 large onion.
- 1 ripe, naked pineapple.
- 1 cup of apple cider vinegar or white wine vinegar.
- 3/4 cup of brown sugar or coconut sugar.
- 1 cucharadita de sal.
- 1 cucharadita de curry.
- 1 teaspoon ground ginger.
- 1/2 teaspoon cayenne pepper (optional).
- 2 cups of water
- Cut the apples (with peel), onion, and pineapple into small cubes, preferably of the same size.
- In a large pot, combine all of the ingredients, except the water, and heat over high heat for 35 minutes, stirring occasionally.
- After this time, remove from the heat and use a pini pymer to process 1/3 of the pineapple chutney. Reheat the mixture over high heat for 15 minutes, stirring occasionally, after adding the 2 cups of water.
- When it has reached the desired consistency, remove from the heat and set aside to cool completely.
- Refrigerate for up to 2 weeks in an airtight container (or freeze for up to 3 months).
Amount Per ServingCalories 303Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 19mgSodium 38mgCarbohydrates 62gFiber 4gSugar 52gProtein 8g