Directions:
- Peel and core pineapple, cut into small pieces.
- Puree 2 cups of it and set the rest aside.
- Combine the puree, sugar, spices, ginger, salt and lemon juice in a medium saucepan. Bring the mixture to a boil, then cook over medium heat for 5 minutes, stirring as needed, to make a pineapple syrup. Add the pineapple chunks, chilies, and red onion; reduce the heat a little and cook over medium low heat for 25 minutes.
- The puree and the pineapple chunks will blend together with the chunks retaining some of their texture.
- Move the chutney to a bowl and let it sit for 1-2 hours before serving.
- It will keep for at least a week in the refrigerator but don't add the mint until your'e ready to serve it. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.16 Kcal (294 kJ) | ||
| Calories from fat | 1.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.14g | 0% | |
|---|---|---|---|
| Sodium | 389.63mg | 16% | |
| Potassium | 53.17mg | 1% | |
| Total Carbs | 17.79g | 6% | |
| Sugars | 15.95g | 64% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 0.34g | 1% | |
| Vitamin C | 10.4mg | 17% | |
| Iron | 5.4mg | 30% | |
| Calcium | 13.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 175.21 Kcal (734 kJ) | ||
| Calories from fat | 3.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.34g | 0% | |
|---|---|---|---|
| Sodium | 973.04mg | 16% | |
| Potassium | 132.78mg | 1% | |
| Total Carbs | 44.42g | 6% | |
| Sugars | 39.83g | 64% | |
| Dietary Fiber | 1.94g | 3% | |
| Protein | 0.86g | 1% | |
| Vitamin C | 25.9mg | 17% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 13.5mg | 30% | |
| Calcium | 33.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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