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Pineapple Mango Chutney

 

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Pineapple Mango Chutney
 

 

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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.

 

 

 

 

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About June Hersh

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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!

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