Curried Pineapple and Stone Fruit Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 28 |
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Spoon this chutney, which keeps for up to one week in the refrigerator, over ham steaks or pork tenderloin. Ingredients:
1 tablespoon canola oil |
2 tablespoons minced peeled fresh ginger |
4 garlic cloves, minced |
1 cup chopped onion |
1 cup chopped red bell pepper |
2 tablespoons minced seeded jalapeño pepper |
2 teaspoons curry powder |
2 cups diced fresh pineapple |
3/4 cup chopped peeled peach (about 1) |
3/4 cup chopped peeled nectarine (about 1) |
3/4 cup cider vinegar |
1/2 cup dried cranberries |
1/2 cup packed brown sugar |
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 onion and peppers; saute 4 minutes or until tender. Stir in curry powder; cook 1 minute. Add pineapple and remaining ingredients; bring to a boil. Reduce heat, and simmer 30 minutes or until mixture thickens. Serve at room temperature or chilled.
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