owl, combine all ingredients except chutney; mix well.
Gently shape
ood processor, briefly whirl the pineapple, lemon peel, lemon, chile, bell
Make the chutney: mix together all the chutney ingredients in a glass bowl
arm until serving time.
Pineapple Chutney Dipping Sauce:
Combine all
inutes.
Add the nectarines, pineapple and juices, raisins, garlic, ginger
lightly thickened.
Prepare the pineapple and cut into small cubes
Drain pineapple and combine juice with sugar and vinegar.
Boil the mixture down to 1/2 cup.
Stir in pineapple, corn syrup, ginger, and cranberries and chill.
0 minutes more. For the chutney, combine pineapple, cider, onion, cinnamon, and
Put the shallots and pineapple and ginger in the pan and cook it for 4 mins at medium Temp.
Once it has cooked for the 4 Mins pour in the white wine to deglaze it (continuously stirring).
Then cook it until all the white wine is absorbed on med temp.
Once that's done turn off the heat and put the sugar, salt, and pepper in it.
Then stir it around to get all the stuff coated evenly.
Peel and core pineapple, cut into small pieces.
Mix all the ingredients together and cook until the mixture is thick.
Add salt to taste.
Cook pineapple in juice until the juice has reduced to very little, then add all the other ingredients.
Cook until the mixture thickens.
Keep chutney in a jar and use as needed.
Peel, seed and dice cucumber.
Add cucumber and pineapple with juice to a\t4 cup glass measure.
Microwave on High 5 to 7 minutes.
Mix
cornstarch
with
1 tablespoon water until smooth. Stir into
pineapple mixture.
Microwave on High 2 to 3 minutes, until
mixture
thickens.
Coarsely chop nuts; stir nuts and mint into
the
hot
chutney.
Great
with poultry or pork.
br>To prepare relish, combine pineapple and remaining ingredients in a
inutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and
Peel pineapple; remove core.
Chop to the size you wish. Place in pot with remaining ingredients and cook at least 30 minutes or longer, if you want thicker chutney.
Pour into hot, sterilized jars.
In small saucepan combine all ingredients.
Bring to a boil. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Cut tenderloin or turkey in half.
Serve chutney over tenderloin or other meats.
Combine green tomatoes, pineapple, sugar, water, ginger, lime peel, lime juice, and garlic; bring to a boil, stirring until sugar dissolves.
Reduce heat to low and simmer untik thickened, one hour; remove from heat and stir incilantro, mint, and chilies.
Ladle chutney into hot, sterilized half-pint jars, leaving 1/4-inch headspace; wipe rims and tighten lids.
Process in a boiling water canner for 10 minutes (begin timing once water returns to a boil); remove jars from canner and cool on wire racks.
In large saucepan, combine all ingredients except pineapple and raisins, over medium heat.
Bring to a boil; reduce heat to low and simmer for about 5 minutes.
Meanwhile, with long, sharp knife, cut off crown and stem end of pineapple.
Stand pineapple upright.
Cut downward from top to remove rind; cut out eyes. Chop flesh into very small pieces.
Add pineapple and raisins to saucepan mixture.
Cook, stirring occasionally, until thickened, about 10 minutes.
Let cool; cover and refrigerate.
Makes about 1 pint.
Combine vinegar and sugar in large saucepan.
Simmer and stir until sugar dissolves.
Add pineapple and simmer until soft.
Strain pineapple and set aside, return juices to pan.
Add chile, ginger and spices to pan.
Simmer and reduce au nape.
Mix spiced syrup with pineapple.
Refrigerate immediately.
remove the peel and core from pineapple, cut into 1/2 inch chunks.
put pineapple and brown sugar in a 2 quart microwaveable casserole dish, cover tightly with plastic wrap turned back slightly on one side.
microwave for 3 minutes on high.
then mix corn starch and vinegar in a small bowl until combined.
stir into pineapple mixture.
add remaining ingredients.
cover and cook again 8-10 minutes, stirring after 4.
set aside or chill, can be served room temp or chilled.