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4 to 6
Easy
Published 1998
Here’s a quick, easy pineapple chutney that is often served with chicken satés in Sri Lanka. Tamarind gives the chutney a complex, smoky, sweet-sour flavor. For best results, use one of the golden pineapples, which are richer and sweeter than the conventional hard, green variety.
Combine the pineapple with its juices, bell pepper, raisins, serrano pepper, cilantro, Tamarind Water, pineapple juice, cider vinegar, brown sugar, cinnamon stick, cardamom, and sambal ulek in a heavy nonreactive saucepan and bring to a boil over high heat. Cook the chutney, uncovered, until the pineapple is soft and the chutney is thick and richly flavored, ab