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Pineapple Chutney

1/2 cup sugar (or if using canned pineapple, 1/2 cup of the juice)
1/4 cup vinegar
1 teaspoon ground cinnamon
pinch cayenne, or to taste
1 teaspoon fennel seeds>
1 pineapple, peeled, cored and cut into 1/2" chunks, or 3 cups canned pineapple chunks
1/2 cup golden raisins

Combine the sugar, vinegar, cinnamon, cayenne and fennel seeds in a large saucepan and boil gently for 12-15 minutes, or until thick. Add pineapple and raisins; simmer 5-10 minutes. Let flavors blend at least an hour and preferably overnight. Keeps well, refrigerated in sealed containers. Chutney is served as an accompaniment for curries.

Yield: About 3 cups

June 21st, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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