Pineapple and Red Pepper Chutney
Ingredients:
| 2 Tsp. |
Vegetable oil |
| 1 each |
Small Red Onion (finely chopped) |
| 1 each |
Small Red Bell Pepper (1/4 inch dice) |
| 2 Tsp. |
Grated Ginger |
| 2 Cloves |
Garlic (minced) |
| 2 Cups |
Pineapple (1/2 inch dice) |
| 3/4 cup |
Distilled white vinegar |
| 1/3 cup |
Orange Juice |
| 1/2 cup |
Sugar |
| 2 Tsp. |
Dried Currants |
| 2 each |
Jalapenos (finely chopped) |
| 1/2 |
salt |
Method:
In a sauce pan, heat the oil and sweat the onions and peppers. Add ginger
and garlic for a minute or two. Add remaining ingredients and bring to a
boil. Reduce to a simmer, uncovered, stirring occasionally until thickened
(30-40 mins.) Cool completely.
Source: Chef Keith Hammerich, CCSF |
