Green Pineapple Chutney with Cranberries

You see here a couple of green, unripe pineapples that no one in their right mind would pick.  However, at the beginning of the season, when the desire for a lovely, sweet, fresh pineapple overrides common sense,  we usually make this mistake at least once, thinking maybe it's ready.  Hope prevails.  Both Bob and I did it.  They sat around for a week or more, and I could see those guys were never going to ripen up.  Meanwhile really, truly ripe ones were happening.

Cooking them into a tangy chutney was the solution.  Lots of wonderful spices, red peppercorns, cranberries, you get the picture.  A double rescue.

Green Pineapple Chutney with Cranberries

2 smallish pineapples (don't necessarily have to be unripe though that's where part of the tangy comes in,  otherwise you would need to add more vinegar)
1 1/3 cups brown sugar, packed
1/2 cup dried cranberries
1/4 cup vinegar
1/2 teaspoon black mustard seeds
20 or so curry leaves (or you could use curry powder)
1/4 teaspoon cumin seeds
1/4 teaspoon sumac
1/2 teas. turmeric
1 teas. salt
1/4 teas. cinnamon
1/8 teas. clove powder
1/4 teas. red chili powder, or chili, minced (to taste)
1/2 teas. red peppercorns

Peel, core and dice the pineapple finely.  Measure into a glass measuring cup.  There should be at least 2 cups.

In a small saucepan toast the seeds until fragrant, adding the curry leaves after a minute or so, then add the turmeric, stir over medium heat, adding in the rest of the ingredients.  Bring to a boil, then reduce heat and simmer, uncovered for 1 - 1 1/2 hours or until chutney reaches desired thickness.  Refrigerate, and serve to deserved acclaim, with curries, meat or fish dishes or with cream cheese as an appetizer spread.

 I'm sharing this over at Beth Fish Reads, for her Weekend Cooking meme.  Join in why don't you, or drop by and check out all the good food.


Deb in Hawaii said...

OK, I am definitely going to make this! I think it needs to pair with my next curry. ;-)

Beth F said...

I love chutney and tend to get stuck with traditional mango. This pineapple version looks wonderful!

Margot said...

To tell you the truth, I've never made anything with fresh pineapple. This is going to pull me out of that. I love the combination of ingredients here. My only question: I'm not sure I can get a green pineapple. How much more vinegar do you think I should use?

Thanks for sharing this recipe.

Mae Travels said...

Really a great idea! I love chutney.

best... mae at maefood.blogspot.com

Claudia said...

Margot, I would just use another 1/4 cup of vinegar. Or maybe a bit more sumac.

Carole said...

What a great chutney. And I'm so excited to see there was no onion or garlic. Have a great week. Cheers from Carole's Chatter

Katherine P said...

I've never had green pineapple anything but I'm intrigued and this chutney sounds amazing! Plus, I'm a fan of anything I can serve over cream cheese! Interesting and unique recipe.

Tina said...

I've never had green pineapple either. I do like pineapple, especially grilled. This is sure a nice condiment to have on meats or toast.

Trish @ Love, Laughter, Insanity said...

My mouth is literally watering just reading through those ingredient lists. Way to be resourceful with that green pineapple!