Photo: Randy Mayor; Styling: Cindy Barr
28 servings (serving size: 2 tablespoons)

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

How to Make It

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.

Ratings & Reviews

lindseyjean's Review

June 09, 2014