Ingredients
- 3 C Fresh Crushed Pineapple
- 1 Thumb sized piece of Fresh Ginger , scraped and minced
- 1 Scotch Bonnet Chili , seeded
- 1 Med Onion , chopped
- 1 C Vinegar
- 1 C Dark Brown Sugar
Servings:
Instructions
- Chop pineapple, ginger, chili and onion in food processor or blender. You may have to add some vinegar to moisten mixture if using a blender.
- Place the mixture in a small non-reactive saucepan
- Add vinegar and sugar, stirring well to be sure that the ingredients are evenly distributed and there are no clumps of chili
- Place the saucepan over med heat and bring to a boil, stirring constantly
- Reduce heat to low and continue to cook, stirring occasionally until chutney thickens, about 25 minutes
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