Curried Pineapple and Stone Fruit Chutney |
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Prep Time: 15 Minutes Cook Time: 36 Minutes |
Ready In: 51 Minutes Servings: 6 |
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This chutney is delicious with ham or with pork tenderloin. It keeps for a week in the refrigerator. Ingredients:
1 tablespoon canola oil |
2 tablespoons fresh ginger, minced |
4 garlic cloves, minced |
1 cup onion, chopped |
1 cup red bell pepper, chopped |
2 tablespoons jalapeno peppers, seeded and minced |
2 teaspoons curry powder |
2 cups fresh pineapple, diced |
3/4 cup peach, peeled and chopped (about 1) |
3/4 cup nectarine, peeled and chopped (about 1) |
3/4 cup cider vinegar |
1/2 cup dried cranberries |
1/2 cup brown sugar, packed |
1/3 cup granulated sugar |
1/2 teaspoon salt |
Directions:
1. Heat oil in a large nonstick skillet over medium high heat. Add ginger and garlic; saute 30 seconds. Add onions and peppers; saute 4 minutes or until tender. Stir in curry powder and cook 1 minute more.
2. Add pineapple and remaining ingredients; bring to a boil. Reduce heat and simmer 30 minutes or until the mixture thickens.
3. Serve at room temperature or chilled.
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