Friday, May 16

A Pineapple Chutney that June Cleaver Would be Proud Of

I've never been one for canning, jarring, or preserving. So when Pixie and Rosie announced their Putting Up Event, I thought, Yes! Now I have a reason to make homemade jam.

I immediately began jotting down essentials I would need, like gelatin and old-fashioned Ball glass jars. I had visions of myself in a 1950's full-skirted dress, spotless white linen half apron, and pearl necklace and heels. I was going to be sooo June Cleaver.

june cleaver

Then I double checked the event and saw that they would accept chutney as well, which doesn't need gelatin, special jars, heels, or pearls to make properly. So I made this simple savory chutney instead.

Chutneys are sweet and spicy condiments, which are remarkably versatile. Thanks to dear Deeba, I now know chutney derives from the East Indian word chatni, which is Hindi for "to crush." That's because chutneys are often made by crushing the ingredients together with a stone.

I like sweet and sour chutneys, which often get their sweetness from fruit and sugar and their sourness from vinegar.
Ingredients are simply mixed together and simmered slowly until the sugar bubbles up and thickens, creating a jam-like sauce. They're generally cooled before being eaten and can last for at least a couple of weeks in the refrigerator.

My two favorite chutneys are this mouth-puckeringly tangy kumquat and dried cherry chutney that I made several times this past winter, and today's fresh pineapple chutney. I know I'd also like Deeba's delicious spicy coriander-mint chutney.

Sweet pineapple and raisins balance the sour vinegar, hot chili, and fragrant spices of this aromatic and bold chutney. It's especially tasty with grilled shrimp but also pairs well with tofu and pork; or you could just enjoy it with some freshly baked Naan or warm pitas.

Now if only I could find my silk sari ....

pineapple chutney skewers

Grilled Shrimp Skewers with Fresh Pineapple Chutney

Yields approximately 1 1/2 cups
Makes 4 entree or 8 appetizer servings
Print recipe only here.


24 extra large or jumbo shrimp, cleaned and deveined
1 tablespoon sesame oil
3 tablespoons low-sodium soy sauce
juice of 1/2 lime
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper

1 teaspoon canola oil
2 green onions, thinly sliced (about 1/4 cup)
1 red bell pepper, diced (about 1 cup)
1 serrano chili, minced with some seeds
2 cups fresh pineapple, diced
1/4 cup golden raisins
3 tablespoons apple cider vinegar
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup orange juice
1 1/2 tablespoons fresh ginger, minced
1/2 teaspoon ground coriander
1/2 teaspoon mustard seeds
1/4 teaspoon ground cinnamon
salt, to taste
1 tablespoon fresh cilantro, finely chopped

To make the marinade, whisk all ingredients in a bowl. Pour into either a large Ziploc bag or a plastic container. Add the shrimp, shaking well. Refrigerate for at least 30 minutes or up to 1 hour.

To make the chutney, mix all ingredients from apple cider vinegar through ground cinnamon in a small bowl and set aside. Heat canola oil in a medium pot over medium-high heat. Saute green onions and red peppers for 3 minutes, or until slightly softened. Add chili, pineapple, and raisins, cooking for an additional 2-3 minutes. Add the vinegar mixture to the pot; bring to a boil. Reduce heat to medium-low; simmer uncovered, until thick and reduced, about 35-45 minutes. Once cooked, stir in fresh cilantro, and season with salt, to taste. Allow to cool before serving. (This chutney will keep for up to 2 weeks if refrigerated in an airtight container.)

Remove the shrimp from the marinade; place 3 shrimp per skewer. Grill for 2 minutes, flipping once, or until the meat is opaque and the outside is lightly charred.

You might also like:

Lamb Kebabs with Minted Cucumber Chutney

Shrimp Tacos with Citrus-Avocado Salsa

Goat Cheese and Poblano Quesadillas with Pineapple-Mango-Habanero Salsa

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Anonymous said...

I've afraid of pineapple because I never know what to do with it. This looks like a great recipe to dry out.

Ivy said...

I always wondered what a chutney is and I only found out recently. This sounds easy to make and the ingredients are easy to find. I have to find out more about Indian food and how to use this but it sounds delicious. Where better to search: Deeba's blog, of course.

Peter M said...

Nicely done Susan, i just had some shrimp meself! The ingredient list is long but it's easy-peasy...wicked!

glamah16 said...

I so love this event. I have been pn a canning binge! Your chutney looks stunning. Cant wait for the roundup.

Anonymous said...

Nice looking chutney and shrimp! Getting hungry...

Anonymous said...

Mmmmmm...! I so wanted to participate in Pixie and Rosie's event, but alas... time has run out on me. Your chutney looks to die for!

(PS/ to answer your question, it all depends on the consistency of your risotto. The squash risotto was quite thick when chilled and adhered beautifully. But when I made cakes from beet risotto I found that I needed to add egg yolks and beaten egg whites to it and then pour it out like pancakes.)

Sharon said...

I love the vibrant colors. The shrimp & chutney look fantastic.

cindy said...

that's sounds wonderful! ilove pineapple and chutneys, too. i love that you linked to the recipe for mint-coriander chutney too. i love indian food and that comes at a restaurant we go to but i couldn't find the same recipe. deeba's blog looks wonderful too!

RecipeGirl said...

Dear- that's some delicious looking stuff you've got there. And this is just perfect weather for grilling now, isn't it?

Andrea Meyers said...

That looks and sounds so good! I love to make my own jams & jellies, but the canning work can be quite time consuming. The last time I canned I was overly pregnant, sweating like a racehorse, and did not have fun! Maybe this summer I'll tackle it again, but in the meantime easy chutneys like this and freezer jams sound great to me!

Susan @ SGCC said...

Uh oh. I just got home from the market with shrimp and fresh pineapple! I have everything except the cilantro, but I don't care for it anyway. This chutney look so fresh and tasty!

MyKitchenInHalfCups said...

Thanks for that link to the kumquat and dried cherry chutney Susan that one looks excellent as well as the pineapple here!

K Allrich said...

Homemade chutney- swoon. June would be oh-so-jealous of your vibrant gorgeous chutney, Babycakes.

Pixie said...

A lovely entry for our event and thanks for providing some background information on 'chutney'. I'm truly looking forward to the round up!

Susan from Food Blogga said...

oatmeal cookie guy-Oh, then you've gotta try this recipe!

Ivy-It really is easy and goes well with so many dishes.

Peter-Easy-peasy sounds good to me.

coco-I thought it was a fun event too.

farida-I wish I could give you a bite then. ;)

ann-Thanks so much! And thanks for answering my question too. :)

sharon-Thanks! So are the flavors.

cinderelly-You don't know Deeba? You should go spend some time over at her place then. You'll love it.

lori-Absolutely! Thanks.

andrea-I'm with you on that one!

susan-Yay! You definitely don't need the cilantro; I just happen to love it.

tanna-It really is my favorite. Hope you like it!

karina-Yeah, you think she would be? ;)

pixie-You're welcome. Thanks for hosting such a fun event!

Mike of Mike's Table said...

That is a beautiful looking chutney--very vibrant colors, and I'm sure, equally vibrant flavors. I'm also glad that participating in "Putting Up" didn't require the pearl necklace, heels, etc--I would have had a tougher time pulling that one off, lol!

Lisa Johnson said...

I love chutneys! I've made some nice ones with mangoes and cranberries. The shrimp looks great!

Unknown said...

That sounds tasty and I would think that it would go really well with the shrimp!

Rosa's Yummy Yums said...

I'm not a big jam making person, but I love to make my own chutneys... Yours looks fabulous, colorful and flavorful! With those shrimps, it must taste gorgeous!



Abby said...

Looks great! I love sweet and spicy together - and with shrimp? Divine!

I actually made strawberry preserves yesterday for this event. Now I just have to post it! But I didn't use surejell or whatever that stuff is. Mine is totally old-school, baby.

Lydia (The Perfect Pantry) said...

I always wondered why I love chutney more than jams and jellies, and now I know -- it's the whole frock and pearls thing. Never got the hang of it! But I'm going to add this great chutney to my recipe file.

Le Flâneur Novice said...

So we can call chutneys as 'contemporary preservings'? :)))

Loved this!

Oh Susan, by the way, I sent you an e-mail for the BB event. Would you mind letting me know when/or if you recieve it when you have time?


Cakelaw said...

LOL - pineapple chutney would be way too exotic for June Cleaver! I think it looks great - fantastic.

Manggy said...

Whoa, that's one loaded recipe! But so totally worth it :) I dunno what it is about shrimp that pairs so well with tropical fruits, but bless them, I love it!

Terry at Blue Kitchen said...

Susan--Sounds delicious! Although maybe you should do the pearls, heels and sari when you prepare it.

Lately I've been finding shrimp at the market still in their shells, but with the back split and deveined. If you could find these, skewering and cooking them in their shells might boost the shrimp flavor. It would also make for messier eating, of course.

Valerie Harrison (bellini) said...

I'm looking forward to the line up up for Rosie & Pixie's event.

bazu said...

colorful! gorgeous! redolent of summer! bring it on!

Heather said...

this looks beautiful and sounds delicious (and must be if june would approve!) My friend Megan and I gave artichokes another go this weekend, and had exciting results! We REALLY loved your tutorial and found it so helpful! We also did a little spin on your fennel and sausage gallette, with smoked gruyere and sweet potatoes in there. It was delish! We had fun with the recipes!

Anonymous said...

so colorful! looks lovely. I really love chutneys but have yet to make my own. this is inspiring (as is pixie's event!)

Jeanne said...

LOL at your 50s fantasy! Every now and again I always picture myself in perfect domestic goddess mode, but the truth is far less glamorous ;-) I have never made jam, but I grew up with chutneys. I love that sweet/sour tang so I'm sure this would be just up my alley!

Anonymous said...

I'm a meat n potatoes guy myself, but I like the idea of this chutney. Do you think it would go good with steak too?

Núria said...

You made me smile all your post through :D

Thanks for sharing about Chutney! I often wondered about it and know I know! Lovely pictures and lovely recipe!!!

Susan from Food Blogga said...

mike-Yeah, I don't see you as a pearl kind of guy.

anali-Ooh, mangoes and cranberries must be a winning combo!

kevin-It really does!

rosa-They're so easy,aren't they?

abby-Then you'll love this recipe! Old-school preserves? I'm checking that out for sure!

lyida-And you can wear any kind of shoes you want when making it! :)

bal-I like that! :)

cakelaw-Yeah, maybe, huh? ;)

manggy-It's a long list, but it's really quick to make.

terry-That would make a fashion statement!

bellini- Me too!

bazu-It's here!

heather-I'm so happy to hear you tried the recipes and liked them. Smoked gruyere would be lovely in the galette too. Thanks so much for letting me know! :)

neverfull-Oh, it's so easy; give it a try! :)

jeanne-Now, I would have thought living in England, you'd be all over jams. Am I being too old-fashioned here?

jt-Oh, sure, it would be delicious on grilled steak. Even the potatoes, actually!

nuria-Oh, you're so welcome!

Anonymous said...

Oh Susan what a stunning chutney and beautiful colours!! Many thanks for partaking in this event :)

Rosie said...

The above comment is from me Susan. Sorry for some reason my comment didn't post in my name.

Rosie x

K Allrich said...

I just tagged this recipe in my May Gluten-Free Recipe Rodeo. :)

Jaime said...

i love chutney, but have never made it myself at home. looks so simple!