Categories: chutney, relish, salsa
Ingredients
- 4 cups pineapple cut into 1/2- inch dice (remove core)
- 1/2 cup sugar
- 2 Tbsp. champagne vinegar
- 3 Tbsp. finely grated horseradish root
- 2 tsp. salt
- 1/4 cup diced red bell pepper
Directions
- Combine pineapple, sugar and vinegar in a medium heavy-bottomed saucepan. Stir well and bring to a boil over medium heat. Reduce heat to a simmer and cook 15 minutes. Add horseradish, salt and red bell pepper. Stir well and remove from heat. Pour into a stainless or glass bowl to cool, stirring occasionally, then transfer to sterilized jars.
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makes 3/4 quart
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relish will keep refrigerated for about 1 month
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Use as a condiment with grilled poultry, especially duck or quail. May also be spread on cream cheese and served with crackers for an appetizer.