We buy whole pineapples to slice and freeze and often end up with more frozen pineapples than we need. Tossing some in curry is a wonderful way to use them (that recipe is the significant other's and I may share it with permission some day). Another way to make use of them is, of course, sweet chutney! The recipes I found online were too elaborate or had onions/bell peppers (oh the horror). Here's a simplified recipe of my own device that yielded a delicious pot of chutney. - RD ___________________ Ingredients:
It is finally warm in Texas after an unenviable mixture of cold weather and power outages. (The two don’t need to be simultaneous as the chilly months in the north showed me, but I digress.) The approaching summer made me crave sweet chutneys. I dug up an old recipe with tomatoes, a fruit (this is one of the few recipes where tomatoes as fruit makes sense) always lying around in the crisper, and also concocted a new one with the frozen pineapples threatening to ripen beyond edibility. Sharing the recipes here. - RD ___________________ Ingredients:
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December 2023
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