Food & Cooking Recipes Chris's Pineapple and Ginger Chutney 3.5 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 4 cups 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. Ingredients ¼ cup vegetable or peanut oil 1 red onion, cut in ½-inch cubes ¼ cup ginger, minced 1 tablespoon jalapeno pepper, diced 1 tablespoon garlic, minced 3 tablespoons curry powder 1 ½ cups white vinegar ½ cup fresh orange juice 1 cup brown sugar ½ cup dark raisins 1 pineapple, cut into ½-inch squares Directions 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. Rate it Print