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.