Pineapple Chutney

pineapple low res

Different varieties of chutneys and pickles are found throughout Caribbean and Creole cooking. This one is sweet and fruity and piquant, and delicious with grilled chicken, meats or fish or served with any jerked, barbequed or piri-piri food. There is no actual cooking involved – just combine all of the ingredients, give them a good stir and store covered in a refrigerator until needed. If you can’t get crushed pineapple, just buy pineapple chunks and crush them with a rolling pin. Finally, don’t go too easy on the Tabasco – this chutney is meant to be spicy.

(Tabasco is vegan, so this is a vegan dish. Not all pepper sauces are vegan though, so if this is important to you and you are using a different pepper sauce, check its list of ingredients.)

500g crushed pineapple, drained
2 spring onions, finely chopped (include some green tops as they add a colour contrast)
25g unsweetened desiccated coconut
1 medium red pepper, finely chopped
A good glug of Tabasco (or other pepper sauce)
4cm cube fresh ginger, peeled and finely grated
1 tablespoon freshly squeezed lime juice
1 tablespoon dark rum
Salt and freshly ground black pepper (to taste)

Posted in Recipes, Sauces and Condiments, Vegan Dishes, Vegetarian Dishes.

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