Pineapple and mint chutney

1 servings

Ingredients

Quantity Ingredient
1½ cup 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
⅓ cup Minced red onion
¼ cup Sugar; or to taste

Directions

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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