Pineapple and Mint Fresh Chutney
This chutney is uncooked, keeping it light and fresh.
Pineapple and Mint Fresh Chutney
Ingredients
- 1 1/2 cups loosely packed fresh mint leaves cleaned and dried, chopped fine
- 1 whole pineapple about 4 1/2 pounds, peeled, cored, and cut into 1/4 to 1/3 inch dice
- 1/3 cup minced red onion
- 1/4 to 1/3 cup sugar to taste
- Salt to taste
Instructions
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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.
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Serve.
Recipe Notes
If making ahead, store in refrigerator for 1 week, in a tightly covered container.
Adapted from Gourmet Magazine, Issue July 1992
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