Orange and Pineapple ChutneyTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 10 minutes
Refrigeration time: At least 1-2 hours
Difficulty: Easy
Nutritional values
per 100 g
Energy:146.9 kcal
Proteins:4.9 g
Fats:2.4 g
Carbohydrate:39.2 g
Fibers:14.7 g
Sugar:2.4 g
Cholesterol:0 mg
Sodium:24.5 mg
Calcium:232.5 mg
SIMILAR RECIPES
Honey Pineapple Chutney
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
cubes of pineapple
cubed orange supremes (skinless sections)
green onions or chives, finely chopped
chopped parsley or cilantro
1
grinding of fresh pepper
**Liquids - spoonfuls or cups, depending on quanti...
3
parts olive oil
1
part raspberry vinegar
1
part honey
1
ml
lemon juice
METHOD
- In a bowl, whisk together the ingredients for the marinade;
- cut the fruit into small dice; combine all the ingredients and season with a grinding of fresh pepper;
- cover and refrigerate;
- serve cold as an accompaniment.
CHEF'S NOTES
During my stay at the Cheribourg spa, Olivier kindly offered to contribute to our Food and Fitness column by putting together this "spa plate." It includes 150 g of fresh orange and pineapple chutney (recipe below), served in a little glass ramekin, yogurt with field berries, a few slices of marble cheese, some red and green grapes and other seasonal fruits like strawberries, blueberries, melon, mangos, and a small muffin.
I suggest serving everything on a bright sunny plate, but I leave the composition up to your own creativity. Just keep in mind that this is a "spa" meal, so the point is to not overload the plate, but to diversify it.
You can make enough chutney for several people or enough to last several days. Allow at least two hours marinating time before serving.
