- Recipes Home
- Interest Groups
Pineapple Ginger & Orange Chutney Recipe
|Oranges||1 Pound (2 Medium Sized)|
|Minced fresh ginger||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Pineapple chunks||1 1⁄2 Cup (24 tbs) (1/2 Inch)|
|Seeded chopped european cucumber||3⁄4 Cup (12 tbs) (Thin-Skinned)|
Serving size: Complete recipe
Calories 770 Calories from Fat 10
% Daily Value*
Total Fat 1 g1.8%
Saturated Fat 0.18 g0.89%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 8 mg0.3%
Total Carbohydrates 199 g66.2%
Dietary Fiber 11.9 g47.6%
Sugars 180.5 g
Protein 5 g9%
Vitamin A 20.4% Vitamin C 412.9%
Calcium 20.1% Iron 3.4%
*Based on a 2000 Calorie diet
Cut peel into long, very thin slivers.
Cut off and discard remaining peel and white membrane from each orange.
Holding fruit over a bowl, cut parallel to membrane to release segments.
Squeeze juice into bowl; discard membrane.
In a 1 1/2 to 2-quart pan, combine orange peel and ginger.
Add 2 cups water and bring to a boil, uncovered, over high heat; drain.
Add 2 cups more water and repeat.
To the peel and ginger, add orange juice drained from fruit, 1 cup water, and sugar.
Bring to a boil on high heat and cook uncovered, stirring occasionally, until liquid has almost cooked away, about 10 minutes; watch carefully near the end to avoid scorching.
Meanwhile, add pineapple and cucumber to orange segments.
When boiling syrup is reduced (fruit peel should look translucent, though bubbles may make it hard to see), stir in 2 tablespoons water to thin the mixture, then pour over fruit in bowl.