| 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
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