This colorful chutney, better than any you can buy in a jar, adds a sweet-and-sour note to curries, baked tofu, or any spicy dish and can even put a new spin on that same old peanut butter sandwich.

　　

Ingredients

yields 1 1/2 cups

　　1 20-ounce can of pineapple chunks in juice

　　2 teaspoons vegetable oil

　　1/2 teaspoon black mustard seeds

　　1 1/2 teaspoons grated peeled ginger root

　　1/4 cup raisins

　　2 tablespoons sugar

　　2 tablespoons cider vinegar

　　Pinch of salt

　　

Step 1

Drain the pineapple, reserving the juice. Chop the pineapple chunks a bit.

　　

Step 2

In a saucepan, heat the oil until hot but not smoking. Add the mustard seeds, and when they begin to pop (almost immediately), add the ginger. Cook for half a minute and then stir in the pineapple and 1/4 cup of the juice. Add the raisins, sugar, vinegar, and salt and bring to a simmer. Reduce the heat and cook uncovered at a low simmer, stirring occasionally, until most of the liquid is evaporated, about 15 minutes.

　　

Step 3

Serve hot, at room temperature, or chilled. The chutney will keep in the refrigerator for up to 3 weeks.

　　

Ingredient Notes

Step 4

You can substitute fennel seeds for the mustard seeds and dried cranberries for the raisins.

　　

Serving ideas

Step 5

This chutney adds something special to Roasted Vegetable Curry (page 53) and Spicy Potatoes & Spinach (page 45).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.