Yellow Tomato-Pineapple Relish
Serve this chutney with grilled goodies, such as pork, chicken, fish, or shrimp, or as a condiment for tacos.
- Total Time:
- Yield: Makes 4 cups
Photography: Andrew Purcell
Source: Everyday Food, September 2012
- 1/4 small pineapple, diced medium (1 1/2 cups)
- 2 yellow beefsteak tomatoes, diced medium
- 1/2 habanero chile, seeded and finely chopped
- 2 tablespoons lime juice
- 1/4 cup fresh basil leaves
Stir together pineapple, tomatoes, and chile. Season to taste with lime juice and salt, then top with basil. To store, refrigerate in an airtight container up to 2 days.