Pineapple/Ginger Chutney

Pineapple/Ginger Chutney

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Credit: Eric Williams, Chef/Partner, Happy Dog, Cleveland
The National Culinary Review, April 2010


1 fresh pineapple
½ Spanish or yellow onion
½-inch piece fresh gingerroot
4 cups dried fruit (cherries, currants, yellow raisins)
½ cup pineapple juice
1 cup red wine vinegar
½ cup sugar
1 t. ground cinnamon (preferably Vietnamese)


Method: Clean pineapple and onion; small-dice. Peel gingerroot; fine-mince. In heavy-bottom saucepot, combine onion, dried fruit, pineapple juice, vinegar, sugar and cinnamon. Cook on medium heat 10-12 minutes, until fruit rehydrates. Add pineapple and ginger. Lower heat; simmer 10 minutes. Serve warm on hot dog topped with brie and caramelized onions.

Variation: Add minced jalapeño with pineapple and ginger for heat (remove seeds for mellower heat).


2 quarts


Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

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