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.
- 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.