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PINEAPPLE HABANERO CHUTNEY
PINEAPPLE HABANERO CHUTNEY
PINEAPPLE HABANERO CHUTNEY

PINEAPPLE HABANERO CHUTNEY

My sweet and spicy chutney goes great with anything, even your morning eggs! I recently paired it with my Coconut Key Lime Swordfish Skewers, a tangy tropical fiesta!  Sometimes I just eat it with a spoon.

Ingredients:

  • 1 tablespoon butter
  • 1/2 cup (1,2 dl)  chopped shallots or yellow onions
  • Pinch salt
  • 2 cups (4,7 dl) small diced pineapple
  • 1/2 cup small diced bell pepper (red orange yellow, what ever jiggles your taste buds)
  • 1/2 tablespoon minced habanero pepper (yes, super hot, no eye scratching)
  • 1/4 cup (0,6 dl) white wine vinegar
  • 1/4 cup white balsamic vinegar (gives the chutney a nice tart twist. Can be replaced with regular white wine vinegar)
  • 1/4 cup sugar
  • 1 1/2 teaspoons cornstarch (When I can find it, I prefer using Arrowroot as a substitute for cornstarch)
  • 1 tablespoon water

In a saucepan over medium heat, melt the butter. Add the shallots. Season with salt and saute for 2 minutes.

Add the pineapple, bell pepper and habanero. Continue to saute until the pineapple is soft, about 7 minutes, stirring frequently.

Add the vinegar and the sugar. Bring the mixture to a boil.

In a small bowl combine the cornstarch and water and whisk until smooth. Stir the slurry into the pineapple mixture and return mixture to a boil.

Continue to cook for 4 minutes, stirring constantly. Remove from the heat and cool completely. Store in an airtight container until ready to use.

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