Pineapple Chutney
Jamaica) From the Manassas Gourmet Club dinner Caribbean Cruise Makes 2 Cups serve with Jerk Pork
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
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