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Chris's Pineapple and Ginger Chutney

Chris Schlesinger, owner of the East Coast Grill in Cambridge, Massachusetts, says there are no set rules determining which chutney best suits a given dish. Let your personal preference prevail.

  • yield: Makes about 4 cups

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Ingredients

  • 1/4 cup vegetable or peanut oil
  • 1 red onion, cut in 1/2-inch cubes
  • 1/4 cup ginger, minced
  • 1 tablespoon jalapeno pepper, diced
  • 1 tablespoon garlic, minced
  • 3 tablespoons curry powder
  • 1 1/2 cups white vinegar
  • 1/2 cup fresh orange juice
  • 1 cup brown sugar
  • 1/2 cup dark raisins
  • 1 pineapple, cut into 1/2-inch squares

Directions

  1. Step 1

    In a saucepan, heat oil over medium-high heat until hot but not smoking. Add red onion, and cook until translucent, 3 to 4 minutes. Add ginger, jalapeno pepper, and garlic; stir for 1 minute.

  2. Step 2

    Briefly heat curry powder in another dry saute pan until it just begins to smoke. Add white vinegar, orange juice, brown sugar, raisins, and pineapple.

  3. Step 3

    Add curry mixture to onion mixture, and simmer, stirring occasionally, until liquid has thickened slightly, 15 to 20 minutes.

  4. Step 4

    Remove from heat, and allow to cool to room temperature. Store refrigerated in an airtight container for up to 2 weeks.

Source
Martha Stewart Living Television

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