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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe is taken from New World Kitchen by Norman Van Aken. If you are going to try at least one chutney recipe, I strongly suggest that this be the one, this chutney is wonderful and will keep covered in the refrigerator for about 6 weeks, trust me it won't last a week lol! I purchase my allspice berries in a bulk spice store. This is so good served with chicken or pork! Ingredients:
1/2 cup sugar |
1 small red onion, diced |
1 medium mango, diced |
2 cups fresh pineapple, diced |
1 granny smith apple, peeled, cored and diced |
1 firm pear, peeled and diced |
1 small papaya, diced |
1 tablespoon allspice (can use a bit less) |
1/4 cup fresh ginger, peeled and finely chopped |
1 tablespoon caribbean hot sauce (can use more to taste, i used lousianna hot sauce) |
1/2 teaspoon salt (or to taste) |
black pepper |
3 tablespoons allspice berries |
1 cup apple cider vinegar (or use white wine vinegar) |
Directions:
1. In a large bowl combine all ingredients except the allspice berries and vinegar (allow to stand at room temperature for 30 minutes).
2. Meanwhile toast the berries in a small saucepan until they just begin to smoke.
3. Add in the vinegar; bring to a simmer; reduce to about 1/4 cup.
4. Strain and discard the berries.
5. Combine the reduced vinegar with the fruit mixture in a large heavy saucepan; simmer over medium heat, stirring constantly for about 20-30 minutes, until the liquid is almost syrupy.
6. Refrigerate until cold.
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