Spoon this chutney, which keeps for up to one week in the refrigerator, over ham steaks or pork tenderloin.
This recipe goes with Roasted Pork Tenderloin
Cooking Light AUGUST 2009
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.
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