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.
- 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
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.
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.
Add curry mixture to onion mixture, and simmer, stirring occasionally, until liquid has thickened slightly, 15 to 20 minutes.
Remove from heat, and allow to cool to room temperature. Store refrigerated in an airtight container for up to 2 weeks.