Servings: 20
Equipment
Ingredients
- 1 20 oz can crushed pineapple undrained
- 2 habanero pepper seeded (wear gloves!)
- 1 tablespoon oil
- ½ red bell pepper diced
- ¼ cup red onion diced
- 1 tablespoon ginger minced
- 2 tablespoons lemon juice
- ¼ cup sugar
- 2 tablespoons apple cider vinegar
- ½ teaspoon garam masala
- ¼ teaspoon salt adjust as per taste
Instructions
- Heat a saucepan or Dutch oven over medium heat. Add oil and saute the red onion and habanero pepper for 2-3 minutes, until softened.
- Add the crushed pineapple with its juice, diced red bell pepper, ginger, lemon juice, apple cider vinegar, garam masala, sugar, and salt to the pan. Mix well.
- Bring the mixture to a simmer and reduce heat to low. Cook for 45-50 minutes, stirring occasionally, until the chutney thickens and reduces in volume. The fruit should be softened, and the flavors well combined.
Notes
- Wear gloves to protect your hands from the intense heat when working with habanero peppers. Remove the seeds and membranes for a milder chutney.
- Ensure all your ingredients are finely and uniformly chopped. This helps with even cooking and creates a smoother, more cohesive chutney.
- Simmer the chutney on low heat to allow the flavors to meld together. Avoid boiling it too hard, as this can break down the texture of the ingredients and make the chutney too mushy.
- If the chutney is too thick, add water to reach your desired consistency. If it's too thin, continue simmering until it reduces to the thickness you prefer.
Nutrition
Calories: 19kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Sodium: 30mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 103IU | Vitamin C: 6mg | Calcium: 1mg | Iron: 0.03mg
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