Appetizers and Snacks

Habanero Pineapple Chutney

I had never heard of Longos , an Ontario grocery store, until I finally got around to reading magazine a friend from Canada brought me this past winter.  While I am always grateful for reading material brought down from “The Great White North,  I did not rush to read this particular item, mainly because I figured it would be like most other supermarket rags with lots of emphasis on pre-packaged, processed foods.   As a general rule, we have always avoided these types of foods and are not interested in starting to eat them any time soon.

Turns out, this magazine does advertise pre-made products, but it is also chock full of recipes and tips to make fresh food from scratch!    So much for judging a book by its cover.   Here is my version of their Habanero Pineapple Chutney.  Pretty much as they wrote it, but you can find the original recipe in their Summer 2016 edition.

camembert with pineapple chutney

Habanero-Pineapple Chutney

1 Tablespoon butter

1 small yellow onion, diced

2 teaspoons minced fresh ginger

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/2 pineapple, tough centre core removed and cut into 1/4 inch dice (about 2 cups)

1 small habanero, seeds and stems removed, minced

3 Tablespoons Amber Rum

Juice of 1/2 lime

1/4 cup brown sugar

1/4 cup chopped fresh cilantro

2 green onions, white and green parts, thinly sliced

1/4 cup fresh raspberries, roughly chopped

Mint leaves for garnish

1  6 – 8 oz round of Camembert Cheese

In medium saucepan, over medium heat, melt butter.  Add onion, ginger, cumin and salt and cook, stirring, until onions are tender.  About 5 minutes.  Stir in pineapple and habanero and cook , stirring, 3 minutes more.

Add rum and lime juice, bring to boil.  Boil until liquid is reduced by half, about 5 minutes.  Stir in sugar, return to boil.  Remove from heat and let cool.  Stir in cilantro and green onions.

Place Camembert on microwave safe plate or shallow bowl.  Microwave on Medium using 15 second blasts until cheese is hot and beginning to melt.

Spoon chutney over top, garnish with raspberries and mint leaves.  serve with crackers or crostini.

 

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