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From the Manassas Gourmet Club dinner
Caribbean Cruise
Makes 2 Cups serve with Jerk Pork |
| Quantity |
Ingredients |
Preparation Notes |
| 3 C |
Fresh Crushed
Pineapple |
- Chop pineapple, ginger, chili and onion in food
processor or blender. You may have to add some vinegar to moisten
mixture if using a blender.
- Place the mixture in a small non-reactive saucepan
- Add vinegar and sugar, stirring well to be sure
that the ingredients are evenly distributed and there are no clumps of chili
- Place the saucepan over med heat and bring to a
boil, stirring constantly
- Reduce heat to low and continue to cook, stirring
occasionally until chutney thickens, about 25 minutes.
|
| 1 |
Thumb sized
piece of Fresh Ginger, scraped and minced |
| 1 |
Scotch Bonnet
Chili, seeded |
| 1 |
Med Onion,
chopped |
| 1 C |
Vinegar |
| 1C |
Dark Brown
Sugar |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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