Pineapple-Lemongrass Chutney | Midwest Living
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Pineapple-Lemongrass Chutney

Pineapple-Lemongrass Chutney

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  • Makes: 6 servings
  • Yield: 1 3/4 cups
  • Hands On 15 mins
  • Total Time 1 hr

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Delicious with pork, this sweet, tangy chutney would also be a good match for chicken or a cheese board. At Chef Camp in Minnesota, it's served with Chilean-Spiced Pork Roast (also on midwestliving.com).

Ingredients

  • 1/2 medium pineapple, peeled, cored and chopped (2 cups)
  • 1 cup packed brown sugar
  • 3/4 cup thinly sliced white onion
  • 1/2 cup cider vinegar
  • 1/4 cup thinly julienned fresh lemongrass, or 2 tablespoons purchased lemongrass paste*
  • 2 tablespoons currants
  • 1 stick cinnamon
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon minced fresh jalapeno pepper
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon grated fresh ginger
  • 3 whole cloves

Directions

  1. Combine all ingredients in a medium saucepan. Bring to a boil over high heat, then reduce to medium-low heat. Simmer, uncovered, stirring occasionally with a wooden spoon, until chutney reaches a syrupy, honey-like thickness, about 45 minutes. Remove cinnamon stick. Cool completely, then season to taste with more salt. Stored in a lidded jar in the refrigerator for up to 2 weeks.

Tip

  • *Shopping Tip Buy fresh lemongrass at Asian markets, or take advantage of an easy shortcut: Many large supermarkets stock tubes of ground-up lemongrass in the produce section. Squeeze a spoonful into stir-fries, curries and marinades for a fragrant boost of Thai flavor.

Nutrition Facts

(Pineapple-Lemongrass Chutney)

Servings Per Recipe 6, chol. (mg) 1, Thiamin (mg) 0, vit. C (mg) 31, iron (mg) 1, Fat, total (g) 0, cal. (kcal) 183, vit. A (IU) 41, pro. (g) 1, calcium (mg) 46, sugar (g) 42, Potassium (mg) 171, fiber (g) 1, sodium (mg) 167, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 0, Folate (µg) 14, Monounsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 45, Niacin (mg) 0, sat. fat (g) 0, Riboflavin (mg) 0

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