Can be prepared in 45 minutes or less but requires additional unattended time.
Recipe information
Yield
Makes about 3 cups
Ingredients
1 1/2 cups loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine
a 4 1/2-pound pineapple, peeled, cored, and cut into 1/3-inch dice
1/3 cup minced red onion
1/4 cup sugar, or to taste
Preparation
In a bowl combine the mint with the pineapple, the onion, the sugar, and a pinch of salt and stir the mixture until it is combined well. Let the chutney stand, covered, for 1 hour. The chutney may be made 1 week in advance and kept covered and chilled. Serve the chutney with grilled meat and fish.
