Tuesday, October 18, 2011

Curried Pineapple Ginger Chutney (which is as good as it sounds)

Julia Erickson and Annette Grant at Preserves Swap

I'm pleased to report that the first annual Berkshire Grown Preserves Swap was a huge success. The most fun was to seeing the wide variety of jars and cans that people brought--tall ones, short ones, fat ones and skinny ones, too. Jars filled with bright red or dark green or orange or yellow goodies, some with tags and others with labels. Lots of people showed up, some disappointed because they didn't realize it was a swap, not a sale. There was enough enthusiasm to let us know that this was aptly named "first annual" preserves swap--we'll be back next October so think ahead.

In the run-up to the swap, I was busy making more and more jars to swap, including a most excellent curried pineapple ginger chutney. After making the first batch, there was some leftover, which I poured over Israeli couscous (my latest fad). Wow! Practically inhaled it.

Last night I threw a jar of it into a cast-iron skillet with a pile of seared shrimp and then tossed them with more Israeli couscous.  Talk about a winsome combination!  Luckily there's some left over so I can eat a delicious lunch.

If you want to try it, here's the recipe.  It makes a lot, so I put it into half pint jars which then went into a hot water bath.  If you're not going to do that, you might want to cut the recipe in half.  Whatever the portion, you'll eat it up quickly.

Curried Pineapple Ginger Chutney (from Salsas, Sambals, Chutney and Chow Chows by Schlesinger and Willoughby)

1/4 c veg oil for sauteeing
1 red bell pepper, cut into 1/2" squares
1 green bell pepper, ditto
1 red onion, peeled, halved, and cut into 1/2" squares
1/4 c minced fresh ginger
1 T minced garlic
1 T minced poblano pepper
3 T good quality curry powder
1 large pineapple, peeled, cored, and cut into 1/2" chunks (about 4 cups)
1/2 c raisins
1 1/2 c white vinegar
1/2 c oj or pineapple juice
1 c brown sugar

In 4-qt saucepan, heat oil over med-high heat until hot but not smoking.  Add bell peppers and onions, and saute, stirring constantly, until onions start to become translucent, about 5-6 minutes.  Add ginger, garlic, poblano, and curry power and saute a minute.  Add all remainig ingredients except s&p and bring to boil.

Reduce heat to low and simmer for 10-15 minutes, stirring occasionally until liquid has thickened slightly.  Season w/s&p to taste.  Remove from heat and cool to room temp if not putting through hot water bath. 

Will keep covered and refrigerated for about 2 weeks.  Super duper with rice, couscous and the like.  Or probably almost anything else.

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