I was just cutting up a ripe pineapple when I remembered this great and easy recipe. I happen to like this chutney because it does not use any raw onions. (onions are one of the few foods which I don't like.) This tastes good accompanying ham, warm on ice cream or just by itself.
1 ripe pineapple
2 red or green serrano peppers, seeded and minced. (I leave these out because of the kids)
2 tablespoons sugar
1/4 teaspoon cinnamon (I use a little more)
Pinch of clove
- Cut into bite sized chunks, and then cut in half, cutting with the grain.
- Combine in a medium sauce pan the rest of the ingredients.
- Bring to simmer, stirring often, over medium heat. Cook until the pineapple is just tender, 15-20 minutes.
This can be served hot or at room temperature. Cover and refrigerate remainder. Use with in 24 hours.
-Queenie Cuisine
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