Recipes
Menus
Holidays & Guides

Shabbat Menu - Grilled Marinated London Broil

Even Manna get's boring. In this week’s parsha, the false memory of an Egyptian bounty of fish, cucumbers, watermelons, leeks, onions and garlic leads the people to beg for meat instead of manna. ...
- Holidays
  - Chanukah
  - Simchat Torah
  - July 4th
  - Shabbat
  - Labor Day
  - Shavuot
  - Memorial Day
  - Sukkot
  - New Years
  - Tisha B'av
  - Nine Days
  - Thanksgiving
  - Passover
  - Tu B Shevat
  - Purim
  - Yom Kippur
  - Rosh Hashanah
- Guides
Blogs

Scrumptious Summer Salads

Beat the summer heat by adding plenty of fresh summer vegetables to your plate. Eating seasonal vegetables is not only convenient, but according to Traditional Chinese Medicine, it actually helps your...
- Blogs
Videos
Contests

The Best Gold's BBQ Sauce and Giveaway

About 6 years ago, the summer before the release of my first book, I drove to the Gold’s factory and warehouse out on Long Island for the first of many visits. I was going to meet Steven Gold, a kind...
- Contests
Magazine

May/June 2013

This issue is blooming and blossoming with promise, possibility, and flowers that are actually edible. Learn to cook with flowers and find the perfect vase for every budget. Go beyond marinara on your...
- Magazine
Travel
The Store

Pineapple Mango Chutney

April 18^th 2012

Contributed by:

June Hersh

0 comments | Leave Comment

(0 review)

Loading ...

Add to my recipe box

Recipe

Pineapple Mango Chutney

Sweet but not cloying, with an Asian accent and salty character.

Times

Ready Time : 0 min

Servings

3 cups

Ingredients

1 whole pineapple, cored and cut into 1-inch pieces
¼ cup thinly sliced red onion
1 tablespoon brown sugar
1 teaspoon freshly grated ginger
¼ cup water
1 tablespoon honey
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
Pinch of kosher salt
Few grinds of black pepper
½ cup raisins, optional
1 mango, diced
1 small jicama shredded, (about 1 cup)

Directions

In a saucepan cook the pineapple, red onion and brown sugar, over medium heat, until the onions become translucent and the pineapple begins to lightly brown (caramelize), about 10 minutes. Add the ginger, water, honey, soy sauce, sesame oil, salt, pepper and raisins if using. Cover the pot and cook, over low heat, about 10 minutes. Spoon the chutney into a bowl and chill. When ready to serve, stir in the mango and jicama.

Similar Recipes

All-Purpose Dry Rub

Grilled Peaches

Blueberry-Beef Burgers

About June Hersh

June Hersh is teacher, writer, speaker, cook and mom. She combines her talent for cooking with her dedicated support of the Museum of Jewish Heritage — A Living Memorial to the Holocaust - by writing Recipes Remembered. She recently completed her second book, The Kosher Carnivore (St. Martin’s Press, 2011) and is at work on her third book Simple, Simpler, Simplest. Find out more about June and by her books here!