I wanted to make a chutney to go along with goat cheese in fried wontons. I had a couple of cans of pineapples and some navels so this is what I came up with. Haven’t gotten as far as making the wontons, yet. I’m kind of afraid that if I do make them I won’t stop eating them so am putting it off for a few weeks. You can use just about any chutney with just about any meat including fish. It keeps for a while in the refrigerator, some people say indefinitely, but I get nervous about such things and would eat it within two weeks. It can also be frozen or canned.
Ingredients:
3 oz. water
3 oz. apple cider vinegar
2 T orange zest
1–20 oz. can of crushed pinepple in pineapple juice with the juice
1/2 c. pineapple juice
1/2 c. orange juice
3 T red bell pepper, minced
1 T garlic, minced
1/2 c. onions, small dice
1/2 tsp. cloves
1/4 tsp. cumin
1 tsp. ginger
1/4 tsp. cardamom
1/4 tsp. mustard powder
1/4 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. ground black pepper
1 tsp. salt, at the beginning. Adjust salt at the end if you need to.
Cayenne pepper, to taste. Add a little at a time throughout the cooking process until you get the desired amount of heat you want.
Method:
Place all ingredients in a saucepan and simmer slowly for 45 min. to 1 hour.