We served this at Thanksgiving this past year, and it went great with the turkey and fixings! I think it’s getting added to our permanent list of holiday magic recipes. It’s also tasty served with any other poultry dish. We do a lot of crock pot chickens in the cold months, right into the early spring, and this chutney dresses the plain dish up beautifully!
Pineapple Chutney
1/2 fresh pineapple, chopped fine
2 t canola oil
1 sweet onion, diced
1 T fresh ginger, grated
1/2 t cloves
1 t red pepper flakes
1/2 c dried cranberries
Cornstarch (optional, may not be needed)
1/3 c fresh mint leaves, chopped
Chop the fresh pineapple, and collect 2 to 3 cups of fruit. Save the rest for another use. Heat the oil in a skillet and saute the onion until very brown. Stir in the spices and heat through. Add the cranberries and pineapple, and cook until fruit is softened. Add a bit of cornstarch if needed. Remove from heat and stir in mint.
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