Tropical Chutney

7 Jan

I had plans of cooking some fish tonight, but did not know how to fix it. I had plans to go to grocery store, but decided that a nice long walk sounded like more fun. After my walk, I brain stormed how to use the few fresh ingredients I had. The ripe plantain sitting in the fruit basket gave me an idea to make tropical chutney . It was sweet and spicy and paired well the fish.

Tropical Chutney

  • 2 tablespoons olive oil
  • 1 ripe plantain, peeled, chopped
  • 2 cups chopped peeled fresh pineapple
  • 1/2 cup of white wine
  • 1/2 cup vegetable broth
  • 1/4 tsp red pepper flakes
  • 2 scallions thinly sliced

Heat olive oil in heavy medium skillet over medium-high heat. Add plantain; sauté until golden, about 8 minutes. Remove from heat. Mix rest of the ingredients together in a sauce pan. Stir over medium heat until most of liquid evaporates and pineapple is soft, about 10 minutes. Add plantain and stir to blend. Season with salt and pepper. Serve on top of a fish or polenta.

Tropical Chutney

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