Golden Pineapple Chutney

This recipe is taken from “New World Kitchen” by Norman Van Aken. If you are going to try at least one chutney recipe, I strongly suggest that this be the one, this chutney is wonderful and will keep covered in the refrigerator for about 6 weeks, trust me it won’t last a week lol! I purchase my allspice berries in a bulk spice store. This is so good served with chicken or pork!

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Ingredients

1/2 cup sugar
1 small red onion, diced
1 medium mango, diced
2 cups fresh pineapple, diced
1 granny smith apples, peeled, cored and diced
1 firm pear, peeled and diced
1 small papaya, diced
1 tablespoon allspice (can use a bit less)
1/4 cup fresh ginger, peeled and finely chopped
1 tablespoon caribbean hot sauce
1/2 teaspoon salt (or to taste)
black pepper
3 tablespoons allspice berries
1 cup apple cider vinegar (or use white wine vinegar)

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Directions

In a large bowl combine all ingredients except the allspice berries and vinegar (allow to stand at room temperature for 30 minutes).

Meanwhile toast the berries in a small saucepan until they just begin to smoke.

Add in the vinegar; bring to a simmer; reduce to about 1/4 cup.

Strain and discard the berries.

Combine the reduced vinegar with the fruit mixture in a large heavy saucepan; simmer over medium heat, stirring constantly for about 20-30 minutes, until the liquid is almost syrupy.

Refrigerate until cold.

Makes 4 cups
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Prep Time: 45 minutes
Ready In: 1 hour 5 minutes