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Tuesday, August 25, 2009
Pineapple Ginger Chutney
Except for the peeling part I totally enjoy pineapples.The last one we bought was so fully ripened and had to be used in a day.Why not make a tongue tickling chutney for a change?.The spice from Ginger and chili peppers balances the sweetness from the fruit,and lime juice adds a nice tang to sweet and spicy concoction.The experiment turned out to be a toothsome condiment,the Vitamin loaded chutney is relishing with chips and crackers,spread on sandwiches or mixed with rice.
1/2 a fresh pineapple,peeled and cubed
1 inch piece fresh ginger root,minced
1 hot or medium hot chili peppers,seeded and chopped(I used habanero)
1 cinnamon stick
2 tablespoon fresh lime juice
2 tablespoon sugar(optional,I didn't use any)
Pinch of salt
Combine all ingredients in a saucepan ,avoid reactive metallic containers like aluminum or cast iron,preferably use stainless steel.Bring the contents to a slow boil,simmer until completely soft and mushy for 25-30 minutes,stir occasionally.check the seasonings, add more lemon juice if needed.Remove the cinnamon stick.For a more smooth chutney ,grind to a finer paste,then return to the saucepan.Mix a teaspoon of cornstarch with equal quantity of water.Stir in the chutney and simmer another 5-10 minutes.Cool and store in an sterilized air tight jar for over 2-3 months.
The chutney is off to Weekend wokking,the ingredients of the month is Ginger and the host is MomGateway