Wednesday, November 25, 2015

Spicy Pineapple and Cranberry Chutney


Thanksgiving is tomorrow and I have already made this Spicy Pineapple and Cranberry Chutney so I can cross it off my cooking to do list.  I try to do as much cooking as I can the day before so I don't have to panic and do everything on the big day. I want to enjoy my Thanksgiving and relax with my family and friends after all.   

This chutney is the perfect dish to make ahead because it's best served chilled.  I also love this chutney because it's so easy to make as well.  I simply open a few cans, add a few spices and let it cook away on the stove until it's done.  Then I just need to chill it and serve on the big day.  This chutney is just the added spiciness some of us crave on the traditional thanksgiving table.   

I also love that this chutney goes well on those leftover turkey sandwiches.  As a rice and curry girl, this chutney is very versatile because it is also great with any rice and curry meal as well.  I always make an extra batch of the chutney for my mother because she loves it to eat as a sweet and spicy addition to her meals after the holidays. 

So if you are craving something a little spicy and exotic on your traditional Thanksgiving table... think spicy pineapple and cranberry chutney.

Spicy Pineapple and Cranberry Chutney
Recipe by Ramona from Kitchen Simmer

2 cans (15oz) whole berry cranberry sauce
1 can (20oz) crushed pineapple with juice
3 Tbs rice wine vinegar
red chili powder or cayenne to taste
salt to taste
1 Tbs grated garlic
2 tsp grated ginger

Add all ingredients into a sauce pan bring to a boil and stir until all ingredients are well mixed.  Then reduce the heat to medium low and cook for 30-40 minutes until chutney thickens.  Stir periodically to make sure chutney does not stick to pan.  Finally taste for sweetness and spiciness.  Adjust as needed.  Serve chilled ( I recommend to chill chutney overnight).  Enjoy.

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