Pineapple Rum Chutney
Ingredients:
- 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 Balsamic Vinegar
- 1/2 pineapple cored and chopped
- 1 large ripe tomato diced
- 2 Tbsp sugar
- 1/2 cup vegetable stock
Directions:
Combine Butter Infused 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.
