Name: Pineapple-Lemongrass Chutney
Total time: 1 h
Yield: 1 3/4 cups
Ingredients: ½ medium pineapple, peeled, cored and chopped (2 cups); 1 cup packed brown sugar; ¾ cup thinly sliced white onion; ½ cup cider vinegar; ¼ cup thinly julienned fresh lemongrass, or 2 tablespoons purchased lemongrass paste*; 2 tablespoons currants; 1 stick cinnamon; ¾ teaspoon kosher salt; ½ teaspoon minced fresh jalapeño pepper; ½ teaspoon ground turmeric; ¼ teaspoon grated fresh ginger; 3 whole cloves

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Recipe Summary

hands-on:

15 mins

total:

1 hr

Servings:

Yield:

1 3/4 cups

Nutrition Info

Directions

Step 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.

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*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

Per Serving:

183 calories; cholesterol 1mg; carbohydrates 45g; insoluble fiber 1g; sugars 42g; protein 1g; vitamin a 40.9IU; vitamin c 30.8mg; thiamin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 13.8mcg; vitamin b12 0.1mcg; sodium 167mg; potassium 171mg; calcium 46mg; iron 0.6mg.

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Pineapple-Lemongrass Chutney

Gallery

Recipe Summary

Ingredients

Directions

*Shopping Tip

Nutrition Facts

Reviews

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