pineapple-LYCHEE CHUTNEY
© 2015 All rights reserved by Norman & Janet Van Aken, “My Florida Kitchen”
Yield: 4 Cups
½ Cup sugar
1 small red onion, diced medium (about 1 1/2 cups)
1 mango, peeled and diced medium
½ pineapple, diced medium (about 3 cups)
1 Tablespoon 5 Spice Powder (recipe below)
Kosher salt and freshly cracked black pepper, to taste
Mix all ingredients together in a large bowl and allow to stand.
1 Cup apple cider vinegar
1 Tablespoon peeled and chopped ginger
1 star anise pod
10 lychees, cleaned and roughly chopped
Put the vinegar, ginger, and star anise in a pot and simmer. Reduce to 3/4 Cup and strain.
Combine it with the rest in a large heavy saucepan.
Cook on medium heat about 20 minutes and allow to cool. Strain off juices into another pan.
Reduce the juices until almost syrupy and return to the fruit.
Add lychees and taste for acidity etc. Keeps refrigerated for up to 3 weeks.
OUR 5 SPICE POWDER
1 teaspoon ground cinnamon
1 teaspoon toasted fennel seed, ground
1 teaspoon ground star anise
1 teaspoon ground cardamon
1 teaspoon cayenne
Mix all together and reserve.
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