Kari's Pineapple-Apricot Chutney
Makes approx. 2 1/2 cups
A tangy fresh pineapple chutney with just a hint of *heat from cayenne.
1/2 tsp black mustard seeds
1/3 cup diced onion
2 large cloves garlic, minced
1 medium pineapple, diced (about 3 cups) **
10 dried apricots, diced (about 1/3 cup)
2 Tbsp golden raisins
1/2 tsp kosher salt
1/4 tsp cayenne
1/4 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp cinnamon
1/2 tsp garam masala
3/4 cup dark brown sugar
3/4 cup apple cider vinegar
Spray medium nonstick saucepan with cooking spray; over medium heat, add mustard seed and cover. When seeds pop, add onion and garlic. Saute over medium til softened. Add remaining ingredients and bring to a light boil. Reduce heat and simmer 30 or 40 minutes, stirring occasionally, until juices thicken. Remove from heat, cool slightly, and transfer to clean jar. Store refrigerated.
*For a hotter chutney, you can increase cayenne or add chopped chile peppers or dried red pepper flakes.
**I used the supersweet type of pineapple.
Per serving (1/20th of recipe): 57 calories, 0 fat, 62mg sodium, 1g fiber, 12g sugars, 0 protein, 24% daily value for vitamin C