Recipe Station

Ever since I discovered chutney I use it on everything. It makes a great topping on chicken, fish, you can serve it as a salsa with corn chips or quesadillas for the kids or in tacos or on top of rice.

Ingredients To Get:

• 2 pineapples
• 2 onions
• 6 tbsp apple cider vinegar
• 1 garlic clove
• 1/3 C light muscovado sugar
• 3/4 tsp pink himalayan salt
• 1 tsp black cumin seeds
• 1,5 tsp “curry” powder
• 1/3 tsp ground turmeric
• 1/3 tsp ground ginger
• 1/4 C of water optional

The Preparation To Follow: 

1. Peel the pineapple/s, cut them into slices, remove the hard middle part and chop the rest.

2. Peel and chop the onion, press the garlic, prepare all the spices.

3. Put all the ingredients in a pot (except water), cover it with a lid and set the medium heat.

4. When it starts to bubble, set the timer for 20 minutes, stir it occasionally. After 20 minutes remove the lid and simmer for another 20 minutes over low heat, stirring occasionally. If necessary, add a measured amount of water (I didn't add any). In the meantime, sterilize 3 small or 2 medium jars.

5. When the chutney is ready, blend half of it with a hand blender, then pour it into jars, seal them and put them upside down on a wooden board. Leave them for few hours to cool down. Then put them in the fridge.

6. Start eating the chutney after one week. The longer it will stand, the better taste it will have. Store it in the fridge for up to 2 weeks. If you want to make a bigger amount, for longer storage, you should pasteurize it in jars.

This recipe calls for muscovado sugar. To be honest I had never heard of it before. After a little research I found that it is a brown sugar with a high molasses content. You could always use regular brown sugar or turbanido sugar or sugar in the raw. Now that I know what goes into this delicious topping I understand why my husband’s grandfather liked to share it with us. There is something special about food items that taste better over time and nothing beats having something yummy in your freezer waiting to liven up a future meal!

Photo & Article Adapted From: Food Porn Vegan Style