Pineapple Chipotle Chutney
- 1 tablespoon unsalted butter or 1 tablespoon margarine
- 1 tablespoon olive oil
- 1 cup red onion, diced
- 1 1/2 teaspoons allspice
- 1 chipotle chile in adobo, seeded, finely chopped
- 1/4 teaspoon adobo sauce (optional)
- 3/4 cup fresh mango, diced
- 3/4 cup fresh papaya, diced (firm)
- 1 1/2 cups fresh pineapple, diced or 1 1/2 cups canned pineapple, diced, drained, juice reserved
- 1/4 cup pineapple juice or 1/4 cup orange juice
- 1/4 cup cider vinegar
- 1/4 cup brown sugar, packed
- 1 tablespoon fresh coriander, finely chopped
- Heat the olive oil and butter in a pan.
- Add the diced red onion and cook until translucent, about 5 minutes.
- Add allspice, chipotle pepper and adobo sauce (if using - recommended to add punch) and cook for 1-2 minutes.
- Add the mango, papaya and pineapple and cook, stirring frequently for about 5 minutes.
- Add the pineapple juice, vinegar and brown sugar.
- Season with salt and bring to a simmer.
- Cook, stirring frequently for 20-30 minutes or until mixture is thick and syrupy and liquid has almost completely evaporated.
- Remove from heat and add the chopped coriander.
- Cool to room temperature and serve.
- Note: Chutney can be refrigerated for up to 2 weeks.
unsalted butter, olive oil, red onion, allspice, adobo sauce, fresh mango, fresh papaya, fresh pineapple, pineapple juice, cider vinegar, brown sugar, fresh coriander
Taken from www.food.com/recipe/pineapple-chipotle-chutney-150860 (may not work)