Jalapeno Pineapple Chutney

What is green and yellow, got served with pork on Sunday and is so good it deserved its own post?

If you guessed a member of the Green Bay Packers 2011 offensive line, close but no cigar.

That was my ATTEMPT at a football joke. I’ll leave it at that.

Duh. This chutney.

I was going to talk about it and the pork I made for the family on Sunday, but I decided that this little guy stands on his own two sweet and spicy feet.

This chutney would be great with snacks like chips and crackers or perfect with a protein like fish or chicken.

It dresses up any basic dish in a hurry. Which is exactly what I needed since the Grammy awards were on.

You will need…

1 medium onion, diced

2 tablespoons ginger, minced

6 jalapenos, diced

1 tablespoon dried cumin

½ cup dark rum

1 pineapple, diced

½ cup fresh lime juice

½ cup raw sugar

¼ cup cilantro

Salt and pepper to taste

Note that when you are dicing your jalapenos is when you get to decide how spicy you would like your chutney.

If you want to burn your little taste buds (which I don’t understand but some people apparently enjoy) leave the seeds in.

But, if like me you like just a mild heat, scrape off the seeds before dicing.

Whatever you don’t touch your eyes unless you have washed your hands. I learned that one the hard way.

In a saucepan over medium heat, sauté the onions, ginger, jalapenos and cumin for about 6 minutes.

When the onions and jalapenos have cooked down, add in the rum and cook until it is almost completely evaporated.

Then, add in the pineapple, lime juice and the sugar and bring the mixture to a simmer.

Let the mixture simmer for a couple of minutes.

Remove it from the heat, add the cilantro and season with salt and pepper.

 

Serve it hot with a protein or cold with chips.

Love and Beer Floats

Angela

Jalapeno Pineapple Chutney

1 medium onion, diced

2 tablespoons ginger, minced

6 jalapenos, diced

1 tablespoon dried cumin

½ cup rum

1 pineapple, diced

½ cup fresh lime juice

½ cup raw sugar

¼ cup cilantro

Salt and pepper to taste

In a saucepan over medium heat, sauté the onions, ginger, jalapenos and cumin for about 6 minutes.

Note that when you are dicing your jalapenos is when you get to decide how spicy you would like your chutney.

If you want to burn your little taste buds (which I don’t understand but some people apparently enjoy) leave the seeds in.

But, if like me you like just a mild heat, scrape off the seeds before dicing.

Whatever you don’t touch your eyes unless you have washed your hands. I learned that one the hard way.

When the onions and jalapenos have cooked down, add in the rum and cook until it is almost completely evaporated.

Then, add in the pineapple, lime juice and the sugar and bring the mixture to a simmer.

Let the mixture simmer for a couple of minutes.

Remove it from the heat, add the cilantro and season with salt and pepper.

Serve it hot with a protein or cold with chips.