Sweet-and-Sour Pineapple Chutney
Recipe from Food & Wine

Mixing sweet pineapple, onion, and vinegar with a quick, light caramel sauce results in a fabulous sweet-and-sour chutney.


Sweet-and-Sour Pineapple Chutney
Lucy Schaeffer

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Servings: Makes 1 1/2 cups
Prep Time: 20 mins
Total Time: 40 mins
Related Categories: Asian Cuisine, Fruit, Indian Chutney, Indian Cuisine, Onions, Pineapples
 
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Ingredients
  • 1/4  cup
    sugar
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  • 3/4  cup
    plus 2 tablespoons water
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  • 2  cups
    diced fresh pineapple (12 ounces)
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  • 1 
    small red onion, finely diced
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  • 1  pinch of
    crushed red pepper
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  • 1/4  cup
    plus 2 tablespoons distilled white vinegar
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  •  
    Salt
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  • 2  tablespoons
    slivered mint leaves
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Directions
1.
In a saucepan, combine the sugar with 2 tablespoons of the water; cook over high heat until the sugar is dissolved. Cook without stirring until the sugar begins to caramelize around the edges, 2 minutes. Remove from the heat, add the pineapple, onion, crushed red pepper, vinegar, and the remaining 3/4 cup of water; season lightly with salt. Bring to a simmer and cook, stirring occasionally, until jamlike, 15 minutes. Stir in the mint. Serve warm or at room temperature.

MAKE AHEAD
The chutney can be refrigerated for up to 3 days.
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