Spicy Pineapple Chutney

January 10, 2013  •  Leave a Comment

Years ago I was asked to cook for a friend's birthday and given carte blanche on the menu.  In addition to grilling some spicy tex-mex/creole inspired chicken kabobs for the main course, I threw together a chutney for an appetizer/side.

 

3 smoked red jalapenos
2 smoked poblanos
2 smoked anaheims
2 red bell peppers
2 orange bell peppers
3 20oz cans pineapple tidbits (drained, save the juice to drink or use in other cooking)
2 ripe mangos peeled
Handful of fresh cilantro
Honey
Lime Juice
Allspice
Brown Sugar

 

  • Smoke the jalapeno, poblano and anaheim peppers for 3 to 4 hours at 150 to 175 degrees with a mix of hickory and oak (or your preferred mix of hardwoods).  After taking them up in a heat safe bowl, set aside to cool.

  • Cut open the all the peppers and remove the seeds and veins.

  • Chop the peppers and place into a large plastic container with a tight sealing lid.

  • Peel and chop the mangos (discarding the seed), and add them to the peppers.

  • Drain the 3 cans of pineapple tidbits and put them in the container.

  • Finely chop the cilantro and spread over the top of the fruit and peppers.

  • Add honey, lime juice, allspice and brown sugar

  • Seal container and slowly rotate and shake to mix ingredients

  • Let set overnight in fridge

 


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