| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| July 1992 | 1 | servings | ||
INGREDIENTS
| 1 1/2 | c | 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 | c | Minced red onion |
| 1/4 | c | Sugar; or to taste |
INSTRUCTIONS
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. Makes about 3 cups. Gourmet July 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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