Pineapple and mint chutney
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Loosely packed fresh mint leaves; rinsed, spun dry, |
| ; and chopped fine | ||
| A; (4 1/2-pound) | ||
| ; pineapple, peeled, | ||
| ; cored, and cut into | ||
| ; 1/3-inch dice | ||
| ⅓ | cup | Minced red onion |
| ¼ | cup | Sugar; or to taste |
Directions
In a bowl combine the mint with the pineapple, the onion, the sugar, and a pinch of salt and stir the mixture until it is combined well. Let the chutney stand, covered, for 1 hour. The chutney may be made 1 week in advance and kept covered and chilled. Serve the chutney with grilled meat and fish.
Makes about 3 cups.
Gourmet July 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.