Elevate everyday meals with our sweet and spicy chutney starring fresh pineapple accented with cinnamon, cloves, fennel, cardamom, and chili flakes.
- 3 teaspoons canola oil
- 1/4-inch cinnamon stick
- 3 cloves
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon chili flakes
- 2 1/2 cups finely chopped fresh pineapple
- 3 tablespoons brown sugar, more or less depending on sweetness of pineapple
- 2 tablespoons golden raisins
- 2 tablespoons dried cranberries
- 1/4 teaspoon cardamom powder
- Salt to taste
- Sauté the spices—In a saucepan over medium heat, add oil, cinnamon stick, cloves, fennel seeds, and chili flakes. Sauté, stirring frequently until spices are fragrant, but not browned. This will only take a couple of minutes, so be careful not to burn spices.
- Start the chutney—Add chopped pineapple and brown sugar and stir till evenly incorporated. Add just enough water to cover chutney. Bring to a boil, then reduce heat to low and cover and cook for 5 to 6 minutes.
- Add the dried fruit—Stir in golden raisins and cranberries until everything is evenly mixed. Use a potato masher or the back of a ladle or large spoon to slightly mash pineapple pieces.
- Finish the chutney—Continue cooking until chutney is bubbly and well thickened, about 6 to 7 minutes. Remove from heat and stir in cardamom powder. Season with salt, if needed. Serve warm or cool completely and store in an airtight container in the refrigerator.
(Or just don’t want to deal with the prep?) Feel free to sub in frozen or canned tidbits or chunks—just reduce brown sugar if using sweetened varieties.
It’s great on grilled chicken, pork tenderloin, seafood, and vegetables. Or spread cream cheese on a cracker and top with a dollop of chutney. Yum!