Red Onion and Pineapple Chutney

Neuza Costa

11 May, 2023

This chutney is perfect for pairing with grilled or roasted pork dishes, picanha, roasted duck, and some shrimp dishes, such as shrimp burgers.
You can store the chutney in sterilized, airtight jars for up to 3 weeks.
If you like, you can add a pinch of cinnamon if you're using the chutney for pork or duck.

Ingredients

• 1 large red onion, sliced into half-moons
• 1 thick slice of pineapple, cut into pieces
• 2 tablespoons of olive oil
• 1 clove of garlic, minced
• Juice of 1 lime
• ½ teaspoon of fresh grated ginger
• 2 tablespoons of brown sugar
• 60 ml (1/4 cup) of white Port wine
• 1 dessert spoon of white wine vinegar
• Salt
• Pepper

Instructions

1. 1
   In a saucepan, heat the olive oil, onion, garlic, and ginger.
   Stir and let it simmer over medium heat until the onion begins to soften.

   Mark as done
2. 2
   Add the pineapple.
   Season with a few pinches of salt and a little pepper.
   Stir, cover, and let it cook over low heat for 10 minutes.

   Mark as done
3. 3
   After the time has passed and when everything begins to soften, add the Port wine, lime juice, vinegar, and sugar.
   Stir, cover, and let it cook for 20 to 30 minutes until everything is well cooked.
   When the chutney becomes thick like a jam, it's ready.

   Mark as done

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