I had some leftover canned pineapple chunks I added into a curry, so I decided to make chutney – Partially because I like having cold chutney with a spicy hot curry. A lot of the storebought ones are also full of sugar. Even a lot of chutney recipes out there ask for crazy amounts of sugar, such as 1/4 cup for the same amount of chutney that is made from this recipe. I tried using only 2 tsps and it was perfectly sweet enough. I may even try no sugar next time and see if the pineapple leaves it sweet enough. The blackstrap molasses might make it a tad bitter, so perhaps 1 tsp of sugar would solve that. In any case, this is a really yummy chutney that you can probably make in 6 or 7 minutes.
- 1 cup canned or fresh pineapple (if canned make sure it is in fruit juice and not syrup)
- 2 tsp cane sugar (or date sugar, coconut sugar..)
- just under 1 tbs of blackstrap molasses
- ¼ cup rice vinegar
- 1 tsp paprika
- 2 tsp arrowroot starch (or corn starch)
- pinch of sea salt
- optional: pinch of cayenne or red hot pepper flakes
- Blend all of the ingredients together. They can still be a bit chunky, so just pulse a few times to make sure everything is incorporated and the pineapple is chopped into small pieces.
- Pour into a saucepan and heat on medium, reguarly stirring for about 2-3 minutes, or until it has thickens. Remove from heat and allow to fully cool before placing in an airtight container and storing in the fridge.