This chutney is uncooked, keeping it light and fresh.

Pineapple and Mint Fresh Chutney
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Ingredients
  1. 1 1/2 cups loosely packed fresh mint leaves, cleaned and dried, chopped fine
  2. 1 whole pineapple, about 4 1/2 pounds, peeled, cored, and cut into 1/4 to 1/3 inch dice
  3. 1/3 cup minced red onion
  4. 1/4 to 1/3 cup sugar, to taste
  5. Salt to taste
Instructions
  1. Mix the mint, diced pineapple, onion, sugar, and salt to taste in a large mixing bowl. Stir until well combined. Cover, and let the chutney stand at room temperature for 1 hour.
  2. Serve.
Notes
  1. If making ahead, store in refrigerator for 1 week, in a tightly covered container.
Adapted from Gourmet Magazine, Issue July 1992
Adapted from Gourmet Magazine, Issue July 1992
Cultivate to Plate http://www.cultivatetoplate.com/
When Renee’s not in the garden getting her green thumb on, she’s in the bakeshop talking about pastry. Cultivate to Plate brings garden cultivation and cooking together, sharing information on gardening through garden blog updates, and following the process from growing the seed or start up plant – to plating the dish with the harvests. If you have a garden question, send her a note via the contact page.