Ginger Pineapple Plum Chutney

Ginger Pineapple Plum Chutney Recipe from Angola

Region / culture: Angola | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Ginger Pineapple Plum Chutney is a delicious and versatile condiment that can be used to add a burst of flavor to a variety of dishes. This sweet and spicy chutney is perfect for serving alongside grilled meats, curries, or even as a topping for sandwiches or burgers.

History

Chutney is a traditional condiment in Indian cuisine that has been enjoyed for centuries. The combination of sweet and savory flavors in chutney is a result of the blending of fruits, spices, and vinegar. Ginger Pineapple Plum Chutney is a modern twist on this classic recipe, combining the tropical flavors of pineapple and plums with the spicy kick of ginger and horseradish.

Ingredients

0.5 cup of fresh pineapple (finely chopped)
0.5 cup of plums (finely chopped)
1 tsp of pickled ginger (finely chopped)
0.25 tsp of horseradish
0.5 tsp of cinnamon
1 tbsp of hot pepper jelly
2 tbsp of orange juice
salt

How to prepare

Combine the ingredients thoroughly and serve.

Variations

Add diced jalapenos for an extra kick of heat.
Substitute mango for the pineapple for a different tropical flavor.
Use apricots or peaches instead of plums for a different twist on the recipe.

Cooking Tips & Tricks

Be sure to finely chop the pineapple, plums, and ginger to ensure that the flavors are evenly distributed throughout the chutney.

- Adjust the amount of hot pepper jelly to suit your taste preferences. If you prefer a spicier chutney, add more jelly. If you prefer a milder chutney, reduce the amount of jelly.

- Store the chutney in an airtight container in the refrigerator for up to two weeks.

Serving Suggestions

Serve Ginger Pineapple Plum Chutney alongside grilled chicken or pork, or use it as a topping for burgers or sandwiches. It also pairs well with cheese and crackers.

Cooking Techniques

Combine all the ingredients in a bowl and mix well to combine. Serve immediately or store in the refrigerator for later use.

Ingredient Substitutions

If you don't have pickled ginger, you can use fresh ginger instead. You can also substitute apple cider vinegar for the orange juice.

Make Ahead Tips

This chutney can be made ahead of time and stored in the refrigerator for up to two weeks. The flavors will continue to develop over time, making it even more delicious.

Presentation Ideas

Serve the chutney in a small bowl alongside your main dish, or spoon it over the top for a beautiful presentation. Garnish with fresh herbs or a sprinkle of cinnamon for an extra touch of elegance.

Pairing Recommendations

Ginger Pineapple Plum Chutney pairs well with grilled meats, curries, cheese, and crackers. It also makes a great topping for sandwiches or burgers.

Storage and Reheating Instructions

Store the chutney in an airtight container in the refrigerator for up to two weeks. To reheat, simply microwave for a few seconds or serve at room temperature.

Nutrition Information

Calories per serving

Calories per serving: 60

Carbohydrates

Carbohydrates: 15g per serving

Fats

Fats: 0g per serving

Proteins

Proteins: 0g per serving

Vitamins and minerals

Vitamins and Minerals: Vitamin C, Vitamin A

Alergens

Allergens: None

Summary

This chutney is low in calories and fat, making it a healthy addition to your meals. It is also a good source of Vitamin C and Vitamin A.

Summary

Ginger Pineapple Plum Chutney is a delicious and versatile condiment that adds a burst of flavor to a variety of dishes. With its sweet and spicy flavors, this chutney is sure to become a favorite in your kitchen.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Ginger Pineapple Plum Chutney. It was a warm summer day, and I had just finished shopping at the local farmer's market. As I was walking back to my car, I noticed a small elderly woman sitting at a table with a sign that read "Homemade Chutney for Sale." Intrigued, I approached her and struck up a conversation.

The woman introduced herself as Mrs. Patel, and she explained that she had been making chutney for as long as she could remember. She told me that her recipe for Ginger Pineapple Plum Chutney had been passed down through generations in her family, and that she was happy to share it with me.

I couldn't believe my luck! I had always been a fan of chutney, and the thought of making my own from scratch was incredibly exciting. Mrs. Patel invited me into her home, where she showed me how to make the chutney from start to finish.

The first step was to gather all the ingredients. Mrs. Patel had a large basket filled with fresh plums, pineapples, ginger, sugar, and spices. She explained that the key to a good chutney was using the freshest ingredients possible.

We started by peeling and chopping the plums and pineapples. Mrs. Patel showed me how to remove the tough outer skin of the ginger and grate it finely. The kitchen was filled with the sweet fragrance of ripe fruit and spicy ginger, and I couldn't wait to taste the finished product.

As we cooked the chutney on the stove, Mrs. Patel shared stories of her childhood in India and how her mother had taught her to make chutney when she was just a little girl. She spoke fondly of the family gatherings where everyone would come together to enjoy a meal made with love and care.

After simmering the chutney for a few hours, it was time to taste the fruits of our labor. Mrs. Patel spooned a dollop of the chutney onto a cracker and handed it to me. The flavors exploded in my mouth - the sweet tang of pineapple, the tartness of plums, and the spicy kick of ginger all melded together in perfect harmony.

I knew that I had to learn how to make this chutney myself. Mrs. Patel kindly wrote down the recipe for me on a yellowed piece of paper, and I promised her that I would make it for my family and friends.

Over the years, I perfected the recipe for Ginger Pineapple Plum Chutney. I experimented with different ratios of fruit and spices, adjusting the sweetness and heat to suit my taste. I made batches of chutney to give as gifts during the holidays, and it became a staple at family gatherings and potluck dinners.

My grandchildren grew up enjoying the chutney, and they often asked me to make it for special occasions. They loved the sweet and spicy flavors, and I was always happy to pass on the recipe to them.

As I look back on that fateful day at the farmer's market, I am grateful for the chance encounter with Mrs. Patel. Her generosity in sharing her family recipe for Ginger Pineapple Plum Chutney has brought me so much joy over the years.

I may have stumbled upon the recipe by chance, but it has since become a cherished part of my culinary repertoire. The memories of making chutney with Mrs. Patel will always hold a special place in my heart, and I am proud to continue the tradition of making this delicious condiment for my loved ones.