Spring is finally here! Although the weather isn’t very warm yet, we are starting to see flowers blooming in NYC, which means warm weather is right around the corner! Warm weather makes us move away from hearty winter dishes such as casseroles and towards light, fresh meals. One way we keep salads, chicken, and fish dishes tasty and filling in the summer is with chutneys! They’re great because just a few different recipes can go a long way – they’ll taste different depending what you put them on. One of our favorite chutneys is this pineapple chutney! Added bonus: It’s packed with vitamin C to keep your skin looking great (vitamin C is needed for collagen production!) and disease fighting antioxidants!
Pineapple Chutney
Ingredients
- 1 15-oz can crushed pineapple
- 1/2 cup white onion, chopped
- 2 tablespoons fresh ginger, diced
- 1 chili pepper, diced*
- Juice of one lime
- 1 tablespoon brown sugar
- Salt and pepper to taste
*If you don’t like spicy foods, leave the chili pepper out.
Directions
- In a saucepan over medium heat, sauté the onions, ginger, and jalapeno.
- Once the onions are translucent, bring to a simmer and add the lime juice, sugar, pineapple, salt, and pepper.
- Cook for about 1-2 more minutes and remove from heat.
We especially love to eat this on top of some delicious white fish, such as the Baked Coconut Crusted Tilapia recipe we posted for Easter!
Makes 6 servings
Nutrition Facts:
Serving Size: 3/4 cup; Calories: 89; Calories from fat: 1; Total Fat: 0g; Saturated Fat: 0g, Sodium: 5 mg; Cholesterol: 0 mg; Total Carbohydrates: 22g; Fiber: 1g; Sugar: 19g; Protein: 1g
- 1 15-oz can crushed pineapple
- ½ cup white onion, chopped
- 2 tablespoons fresh ginger, diced
- 1 chili pepper, diced*
- Juice of one lime
- 1 tablespoon brown sugar
- Salt and pepper to taste
- *If you don’t like spicy foods, leave the chili pepper out.
- In a saucepan over medium heat, sauté the onions, ginger, and jalapeno.
- Once the onions are translucent, bring to a simmer and add the lime juice, sugar, pineapple, salt, and pepper.
- Cook for about 1-2 more minutes and remove from heat.
- We especially love to eat this on top of some delicious white fish, such as the
- Baked Coconut Crusted Tilapia
- recipe we posted for Easter!