Pineapple-Walnut Chutney
How to Make It
Step 1
1
Coarsely crush chilies and mustard seed using a mortar and pestle, or seal spices in a heavy plastic food bag and roughly crush with a rolling pin.
Step 2
2
In a 2- to 3-quart pan, combine the chili mixture, ginger, garlic, pineapple with juice, vinegar, sugar, and salt. Bring to a boil over high heat, then lower heat to medium and simmer, uncovered, stirring occasionally, until most of the liquid has evaporated, 35 to 40 minutes.
Step 3
3
Stir in walnuts. Serve warm or cool. Cover and chill up to 1 week.
Step 4
4
Nutritional analysis per tablespoon.
Ingredients
2 dried red chilies (2 to 3 in. each), stemmed
1 1/2 teaspoons mustard seed
1 tablespoon minced fresh ginger
4 cloves garlic, minced
1 can (20 oz.) pineapple chunks in unsweetened juice
1/3 cup distilled white vinegar
1/2 cup sugar
1/2 teaspoon salt
1/2 cup coarsely chopped walnuts
Directions
Step 1
1
Coarsely crush chilies and mustard seed using a mortar and pestle, or seal spices in a heavy plastic food bag and roughly crush with a rolling pin.
Step 2
2
In a 2- to 3-quart pan, combine the chili mixture, ginger, garlic, pineapple with juice, vinegar, sugar, and salt. Bring to a boil over high heat, then lower heat to medium and simmer, uncovered, stirring occasionally, until most of the liquid has evaporated, 35 to 40 minutes.
Step 3
3
Stir in walnuts. Serve warm or cool. Cover and chill up to 1 week.
Step 4
4
Nutritional analysis per tablespoon.
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