Curried Pineapple and Stone Fruit Chutney

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Curried Pineapple and Stone Fruit Chutney Recipe
Photo: Randy Mayor; Styling: Cindy Barr

Spoon this chutney, which keeps for up to one week in the refrigerator, over ham steaks or pork tenderloin.

28 servings (serving size: 2 tablespoons)


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1 tablespoon canola oil
2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
1 cup chopped onion
1 cup chopped red bell pepper
2 tablespoons minced seeded jalapeño pepper
2 teaspoons curry powder
2 cups diced fresh pineapple
3/4 cup chopped peeled peach (about 1)
3/4 cup chopped peeled nectarine (about 1)
3/4 cup cider vinegar
1/2 cup dried cranberries
1/2 cup packed brown sugar
1/3 cup granulated sugar
1/2 teaspoon salt


1. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; saute 30 seconds. Add onion and peppers; saute 4 minutes or until tender. Stir in curry powder; cook 1 minute. Add pineapple and remaining ingredients; bring to a boil. Reduce heat, and simmer 30 minutes or until mixture thickens. Serve at room temperature or chilled.

Created date

July 2009

Nutritional Information

Calories 51
Fat 0.6 g
Satfat 0.1 g
Monofat 0.3 g
Polyfat 0.2 g
Protein 0.3 g
Carbohydrate 11.5 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 44 mg
Calcium 9 mg