Pineapple Habanero Chutney Contributor: Vegetable Oil, Red Pepper Flakes, Habanero Peppers, Onion, Fresh Ginger Root, Red Bell Pepper, Yellow Bell Pepper, Pineapple (reserve juice), Brown Sugar, Curry Powder, Apple Cider Vinegar Pineapple makes a delicious change to classic mango chutney. It's flexible so you could also add some other ingredients like dried fruits such as raisins, cranberries, apricots, or leave simply as it is. I love eating chutney with pate, cheese, or Indian poppadoms. pineapple habanero chutney recipe: Try this pineapple habanero chutney recipe, or contribute your own. Continue to saute until the pineapple is soft, about 7 minutes, stirring frequently. That means fried chicken with a crunchy coating and moist meat, a low-fat recipe makeover for macaroni and cheese that’s as creamy and cheesy as the full-fat version, and fork-tender slow cooker pot roast. Add the pineapple, red bell pepper and habanero. Chutney is always nice! Bring the mixture to a boil. With roasted vegetables and pineapple, and a hint of passionate mango, you'll revel in its range as a finishing sauce for pork chops, pan-seared salmon or cod fillets. Well, unlike recipes from blogs, message boards, and other recipe sites, our recipes are exhaustively tested by our team of full-time test cooks until they offer consistently great results. Add the vinegar and the sugar. Stir the slurry into the pineapple mixture and return mixture to a boil. In a small bowl, combine the cornstarch and water, and whisk until smooth. As beautiful as it is flavorful. Home-made chutney will impress your guests, and you won't believe how easy it is! Spicy Caribbean Pineapple or Mango Chutney, this is a lovely easy recipe and doesn't take long to make either!