| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 246 | 1g | 0g | 64.5g |
| sugars | fibre | protein | salt |
| 52g | 3g | 1g | 0.02g |
There is so much to adore about this recipe: White Sapote and Pineapple Chutney, but one from the array is its captivating blend of tart pineapple, creamy white sapote, and the fiery kick of jalapeno. This potpourri of flavors beautifully melds into something magical, and a single taste will take you back to my spirited Afro-Southern roots. It’s the tantalizing callers of tropical fruits that influenced this chutney, evident in my parents’ native Nigeria and in my sunny hometown, Atlanta.
The Health Kick That Packs A Punch
The benefits of this White Sapote and Pineapple Chutney are as enticing as the taste. Pineapple and sapote are excellent sources of vitamin C and antioxidants to boost your overall immunity. At the same time, ginger and garlic provide wonderful anti-inflammatory properties. Not only does this chutney treat your taste buds, but it also treasures your health! The fresh cilantro adds a detectable herbaceous note, along with its myriad dietary benefits such as detoxification and heart health. An extra level of heat and beneficial capsaicin is thrown into the mix with the addition of jalapeno peppers. It’s a recipe that keeps on giving!
From Nigeria to Atlanta: The Fusion Journey
The vibrant Nigerian and Southern cooking I’ve been privileged to experience both inspire this recipe. If you’ve ever tasted the traditional African ‘Ata Dindin’ (fried pepper sauce) or the Southern classic pineapple-cucumber salad, you’ll have an inkling of this chutney’s personality. It’s a beautiful hybrid, a melting pot of flavor. While perfect as a standalone appetizer, this chutney could also be smeared on toast, served alongside roast chicken, or even transformed into a barbecue glaze. The possibilities are endless!
Feel free to experiment and explore with this versatile chutney recipe. After all, that’s the beauty of food – harmony in fusion, tradition in a pot, and health on a plate. I hope you enjoy making and tasting this White Sapote and Pineapple Chutney as much as I did. Bon Appétit!
What You’ll Need
- 1 cup white sapote, peeled and chopped
- 2 cups fresh pineapple, chopped
- 1 cup white vinegar
- 1 cup granulated sugar
- 1-2 jalapeno peppers, seeded and finely chopped
- 1 tablespoon freshly grated ginger
- 1 clove garlic, minced
- Salt to taste
- 2 tablespoons chopped cilantro
- 1-2 tablespoons lemon juice
Method
Step One
Begin by preparing your fruits: peel and chop the white sapote, and chop the fresh pineapple. Also, seed and finely chop the jalapeno peppers to your preference of heat. Set these ingredients aside.
Step Two
Next, use a medium pot to combine the white vinegar and granulated sugar. Stir this mixture over medium heat until the sugar has dissolved completely. This will form your chutney’s base.
Step Three
Once your base is ready, add in the prepared fruits along with the chopped jalapeno peppers to the pot. Stir well to combine. Let the mixture simmer for about 15 minutes, or until the fruits are softened.
Step Four
In this step, grate your ginger and mince the garlic clove. Once these are prepared, add them to the pot. Plus, add in a pinch of salt to balance out the sweetness. Mix everything well to ensure the flavors meld together.
Step Five
Let the chutney mixture continue to simmer for another 15-20 minutes, or until it has thickened to your liking. Remember to stir occasionally to prevent sticking at the bottom of the pot.
Step Six
Once the chutney has reached your desired consistency, remove the pot from the heat. Stir in freshly squeezed lemon juice, and adjust the salt if needed.
Step Seven
Finally, fold in the fresh chopped cilantro to add a pop of color and freshness to your chutney. Let it cool down before serving or storing. Enjoy this vibrant and tangy White Sapote and Pineapple Chutney with your favorite dishes!
