This colorful chutney, better than any you can buy in a jar, adds a sweet-and-sour note to curries, baked tofu, or any spicy dish and can even put a new spin on that same old peanut butter sandwich.
Recipe information
Yield
yields 1 1/2 cups
Ingredients
Preparation
Step 1
Drain the pineapple, reserving the juice. Chop the pineapple chunks a bit.
Step 2
In a saucepan, heat the oil until hot but not smoking. Add the mustard seeds, and when they begin to pop (almost immediately), add the ginger. Cook for half a minute and then stir in the pineapple and 1/4 cup of the juice. Add the raisins, sugar, vinegar, and salt and bring to a simmer. Reduce the heat and cook uncovered at a low simmer, stirring occasionally, until most of the liquid is evaporated, about 15 minutes.
Step 3
Serve hot, at room temperature, or chilled. The chutney will keep in the refrigerator for up to 3 weeks.
Ingredient Notes
Step 4
You can substitute fennel seeds for the mustard seeds and dried cranberries for the raisins.
Serving ideas
Step 5
This chutney adds something special to Roasted Vegetable Curry (page 53) and Spicy Potatoes & Spinach (page 45).
