This chutney is uncooked, keeping it light and fresh.

Pineapple and Mint Fresh Chutney
  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
  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.
  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
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Renee 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 Renee a note via the contact page.