I'm so grateful! When the chutney has reduced enough so it is thick (like jam), you can use a potato masher to mash it down or if you like the texture lumpy, leave as it is. My mother is from the Caribbean and this is the chutney I grew up with. yes, that's a good idea too Bonnie! Caribbean style pineapple rum chutney. I am curious that I wasted a whole afternoon making something which is not what it was supposed to be. Once your spicy Caribbean Pineapple or Mango Chutney is made, you can store them in sterilized jam jars, and also if you're feeling kind, give them as gifts to friends. Peel the onions and chop.Using a large heavy pan, heat the oil then add the onions and cook until they become transparent. Your email address will not be published. Design by Omar Wraikat---Improved by www.anmatt.studio, A tangy yet sweet mix of pineapple and hot pepper great for topping meats and seafood. It's flexible so you could also add some other ingredients like dried fruits such as raisins, cranberries, apricots, or leave simply as it is. I have mashed mine (in the photo above) until it is only slightly lumpy. No cooking - just blend all the ingredients together! Bring to boil. Don’t challenge me. It reduces but there is not enough sugarnin to thicken it. Nov 30, 2015 - Spicy Caribbean Pineapple or Mango Chutney, quick, easy and great to serve with cold cuts, BBQ's or even as a meat marinade! Chop half the pineapple into small pieces and set aside. This chutney is given a fresh look with the addition of our Tropical Dream Green Tea. Flavourwise it was lovely, but it would have been just as lovely had it been called what it is, a casserole. Please enjoy . Reduce heat to medium and simmer mixture until thick and reduced to … Sep 29, 2013 - Spicy Caribbean Pineapple or Mango Chutney, quick, easy and great to serve with cold cuts, BBQ's or even as a meat marinade! Full of great aromatic and tropical flavors, Chef Keoni Chang share his recipe for a traditional sweet and savory Pineapple Mango Chutney. If going to freeze, cool then place into bags. Wait until the jars are cooled before putting chutney in. 1. Simmer for 30 minutes (stir occasionally). and thank you for hosting the share party , Your email address will not be published. Welcome. We are an award-winning wholesaler and retailer of flowering house and garden plants in Staplehurst Kent. This should take between 1 ½ to 2 hours. A sweet relish that goes with with grilled chicken or fish served over rice. If you are going to use the chutney within the next few days, it will keep nicely in the fridge once cooled, in an air tight container. Did you make any changes or add some other goodies? NOTES: If you plan to store the chutney in jars, you need to sterilize them first either by putting them in the dishwasher, or in the oven 350°F/180°C/Gas 4 for 20 minutes. Stir every now and again to prevent sticking to the bottom of the pan. I was worried it would have too much of a spicy kick to it, and take away the flavour of the pineapple, but it worked out perfect, and you are left with a gentle 'warm' in your mouth, definitely not hot! 2. Please do come back and let us know how it tastes! Add the onion and saute for about 5 minutes, until translucent. The cake is soft and moist, packed with rum infused raisins and makes for a great Christmas time cake. Hi guys, I’m Renz. 5. 6 days later it was looking SAD — and almost daring me to use it. Nor is it "quick" as the recipe says. Hi Kathy, I haven't tried it using Star fruit, but I can't see why not. Why2? In a small pot, warm the oil over medium heat. 6. I'm all about food infused with some of my Caribbean ingredients. Ta-da! I had a pineapple that was sitting on my countertop MOCKING ME for nearly a week. I'm Renz, chief cook and bottle washer. This will prevent any excess air touching the chutney and encouraging bacteria. Our dedicated team, led by Marcel Franke boasts decades of experience. Spicy Caribbean Pineapple or Mango Chutney. Stir every now and again to prevent sticking to the bottom of the pan. Required fields are marked *. Make sure you don't let the onions brown as this will result in a bitter taste. 2 Onions 1 tablespoon vegetable oil 1 cup or 200 g brown sugar 1 medium-sized fresh peeled and chopped pineapple, or 600 g. If making mango chutney, same weight or 5-6 mangoes peeled, stoned and chopped roughly 2 chillies red 2 teaspoons curry powder ½ teaspoon ground ginger ½ teaspoon salt 1 cup or 250 ml white wine vinegar 2 litres/quarts water. I don't think 3 hours is quick at all.My chutneys are ready to bottle in around 20 minutes, nice and thick and sticky and they last for years because of the high sugar and vinegar content preserving them. I only used half a liter and added some when it got too thick. 2. It reduces, but it's still just a tasty watery something not chutney. The addition of the fresh chilli peppers adds a 'warming' gentle tingling sensation in your mouth, whilst not so hot it will blow your head off. http://www.homemadezagat.com/2016/02/pineapple-chutney-recipe.html, 1 medium sized pineapple, peeled and chopped (approx 1.5 lbs), 2 scotch bonnet peppers, chopped (for less heat leave out seeds and membranes). Put the pan on the stovetop and cook over high heat until the mixture comes to a full rolling boil, stirring frequently. Home / Groceries / Honey, Jams & Curds / Caribbean Pineapple Chutney. Can I make this with star fruit instead of mango or pineapple? This chutney would be perfect with a summer BBQ- love it! If you are going to use the chutney within the next few days, it will keep nicely in the fridge once cooled, in an airtight container. Flavour was ok but I agree with other readers: way too much water. The prep time does not include chilling time. Gold rum has a pronounced flavor and adds a decidedly Caribbean influence to this spicy-sweet dish. Little girl with a big appetite. If you plan to store the chutney in jars, you need to sterilize them first either by putting them in the dishwasher, or in the oven 350°F/180°C/Gas 4 for 20 minutes. Onion (24%), pineapple (18%), pineapple juice concentrate (18%), sugar, ginger, pineapple syrup (water, sugar, citric acid), spirit vinegar, coconut cream (6%), spirit vinegar, desiccated coconut (1.5%), thickener: maize starch, lime (lime base, lime concentrate), salt, coriander, spices, rum flavour, chilli Home » Spicy Caribbean Pineapple or Mango Chutney. All content belongs to HomeMadeZagat.com unless otherwise stated. Let us know in the comments below. I just want to showcase the amazing diversity of Caribbean food and that everyone can recreate these dishes. I’d purchased it with visions of desserts, fruit salads and cocktails. I love eating chutney with pate, cheese, or Indian poppadoms. Is it 2 whole litres of water? Pineapple Chutney - A Tropical Treat. Thanks for reading and happy cooking! Sweet pineapple, cooked down with some hot peppers to give you a sweet, tangy and spicy … After 30 minutes, turn the heat down and let the chutney reduce down until it becomes a thick jam-like consistency. So I'm happy with the balance of flavours . I like that you added spice! Put the puree into a deep, heavy-bottomed pan and add the sugar and wine vinegar. I've also used this to marinade pork ribs ready for the BBQ and they were so delicious! 2. Add all other ingredients to pot and let simmer on a medium-high heat. Using a large heavy pan, heat the oil then add the onions and cook until they become transparent. When ready to use, place in the fridge to thaw then you can either reheat or use cold. So go ahead and try this recipe out! There is far too much water and not enough sugar or vinegar to make it "thicken like jam" . This is *not* a chutney. this looks very tasty--I would glaze a pork loin with it--I love sweet spicy!! Mar 30, 2016 - Spicy Caribbean Pineapple or Mango Chutney, quick, easy and great to serve with cold cuts, BBQ's or even as a meat marinade! While most people asscociate chutneys and curries with India, they are both very popular in the Caribbean too. Thanks so much for linking this up to Saturday Share With Us! I have to say they made super little gifts last Christmas, in little jam jars! If you prefer a fine chutney you can use a potato masher (chunkier) or an immersion blender (smoother), Store in a sterile bottle with a tight cover. We'd love to hear from you and what you thought of our post. 4 Stir to combine and leave to boil on a medium heat for 30 minutes stirring occasionally to ensure nothing sticks to the bottom of the pan. (I place a sheet of parchment paper between the bottle of the cover to ensure no moisture gets in). Bring to a boil, then cook, uncovered for about 20 minutes or … 1/8 teaspoon red pepper flakes Steps to Make It In a heavy saucepan, combine the onion, honey, vinegar, pineapple, curry powder, ginger, salt, and red pepper flakes and mix well. In a medium bowl, stir together the ground turkey, 1/2 cup honey pineapple chutney, jerk seasoning and 1/2 teaspoon black pepper. In a heavy pot, heat oil and add onions and cook until opaque. Template Credits Put the rest of the pineapple with the chillies and their seeds, garlic, ginger and fish sauce in a blender and blitz to a fine puree. When the chutney has reduced enough so it is thick (like jam), you can use a potato masher to mash it down or if you like the texture lumpy, leave as it is. A tangy yet sweet mix of pineapple and hot pepper that is great for topping meats and seafood. Caribbean Pineapple Chutney Seems a lot. Shape into 4 large flat patties and brush each with 1/2 teaspoon oil. Bring to the boil slowly, stirring as you go. Spicy Caribbean Pineapple or Mango Chutney, this is a lovely easy recipe and doesn't take long to make either! I am the chief cook and bottle washer here at HomeMadeZagat. Jun 15, 2016 - Spicy Caribbean Pineapple or Mango Chutney, quick, easy and great to serve with cold cuts, BBQ's or even as a meat marinade! The only concern I would have is that star fruit can be very watery, so you may need to cook it for a little longer for it to thicken, and do taste it when you add the sugar because it won't be as sweet as when you add mango or pineapple. Add the remaining ingredients to the pan. Keoni Chang share his recipe for a great Christmas time cake for linking this up to Saturday share us... And curries with India, they are both very popular in the photo above ) it. Do n't let the chutney and encouraging bacteria reduces, but it would have been just as lovely had been... 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