Name: Pineapple Chutney
Yield: Makes About 2 Cups; Serves 4 to 6
Cuisine: Sri Lanka
Ingredients: ¼ cup balsamic vinegar mixed with 1 tablespoon light brown sugar; ½ teaspoon sambal ulek or other hot chile paste; ½ cup pineapple juice; 3 white cardamom pods, or 1 teaspoon ground cardamom; 1 cinnamon stick (3 inches); 2 tablespoons firmly packed light brown sugar, or more to taste; ½ cup Tamarind Water, or; ¼ cup cider vinegar; 1 to 4 serrano peppers or another hot chile, seeded and finely chopped; 3 tablespoons chopped fresh cilantro; ¼ cup dark or golden raisins; 2 cups diced fresh, ripe pineapple (with its juices); ½ medium-size red (bell) pepper, cored, seeded, and cut into ¼-inch dice

Preparation info

Makes About 2 Cups ; Serves
4 to 6

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

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.

Ingredients

2 cups diced fresh, ripe pineapple (with its juices)
½ medium-size red (bell) pepper, cored, seeded, and cut into ¼-inch dice

Method

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

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Ingredients

Method

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