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PINEAPPLE CHUTNEY

by Cherie Calbom

An easy way to add an exotic touch to curries or grain dishes.

1 pineapple
1/2 cup of raisins
2 tablespoons balsamic vinegar
1 tablespoon grated fresh ginger
1 tablespoon lemon juice
pinch cayenne pepper

Peel and core the pineapple and cut into strips. Juice the strips and reserve all of the pulp.

In a blender or food processor, combine the pineapple pulp, raisins, vinegar, ginger,lemon juice and cayenne pepper; blend until the raisins are coarsely ground.

The chutney can be served immediately, but it will taste better if it is refrigerated first for 30 minutes. Left over chutney can be stored in a covered container in the refrigerator for at least a week.

Yield: 1.5 cups
Preparation time: 10 minutes
Chilling time: 30 minutes

 

 

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