Directions:
- Melt the butter in a saucepan over medium heat. Add the onions. Season with salt, and saute for 2 minutes.
- Add the pineapple, red bell pepper and habanero. Continue to saute until the pineapple is soft, about 7 minutes, stirring frequently.
- Add the vinegar and the sugar. Bring the mixture to a boil.
- In a small bowl, combine the cornstarch and water, and whisk until smooth. Stir the slurry into the pineapple mixture and return mixture to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat.
- For a smoother consistency, pour the chutney into a blender or food processor and pulse until consistency desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 33.78 Kcal (141 kJ) | ||
| Calories from fat | 10.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.15g | 2% | |
|---|---|---|---|
| Cholesterol | 3.05mg | 1% | |
| Sodium | 19.25mg | 1% | |
| Potassium | 25.29mg | 1% | |
| Total Carbs | 5.27g | 2% | |
| Sugars | 4.27g | 17% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 0.15g | 0% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.5mg | 14% | |
| Calcium | 4.2mg | 0% | |
| Amount Per 100 g | |||
| Calories | 83.8 Kcal (351 kJ) | ||
| Calories from fat | 25.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.85g | 2% | |
|---|---|---|---|
| Cholesterol | 7.57mg | 1% | |
| Sodium | 47.77mg | 1% | |
| Potassium | 62.75mg | 1% | |
| Total Carbs | 13.08g | 2% | |
| Sugars | 10.59g | 17% | |
| Dietary Fiber | 0.72g | 1% | |
| Protein | 0.36g | 0% | |
| Vitamin C | 17.6mg | 12% | |
| Vitamin A | 0.4mg | 5% | |
| Iron | 6.2mg | 14% | |
| Calcium | 10.5mg | 0% | |
* 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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