Pineapple Rum Chutney

June 28, 2020

Pineapple Rum Chutney

This chutney features a rich, spiced blend with buttery undertones and a tangy kick from Key Lime Balsamic. Dark rum adds a sweetness, while pineapple and tomato balance with fruity brightness. It’s a great way to flavor-up portobellos, pork, or chicken.

I N G R E D I E N T S :

2 Tbsp Rocky Mountain Olive Oil Butter Infused Olive Oil
1/2 onion chopped
3 cloves minced garlic
1 Tbsp ginger powder
1 Tbsp mustard powder
1 Tbsp turmeric
1 Tbsp cumin
1 Tbsp chili powder
1/2 cup dark rum
2 Tbsp Rocky Mountain Olive Oil Key Lime White Balsamic Vinegar
1/2 pineapple cored and chopped
1 large ripe tomato diced
2 Tbsp sugar
1/2 cup vegetable stock

I N S T R U C T I O N S :

Combine Butter Olive Oil, onion, garlic in a medium sized sauté pan with medium heat and stir for a few minutes. Add the rest of the ingredients and simmer for about 5 minutes. Serve on top of portobellos, pork or chicken.

Makes about 6 servings.

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