The Mailbox: Pineapple chutney

By Teri Mena

Favorite for gluten-free

Annette Bowman of Lincoln wanted gluten-free recipes. My favorite gluten-free cookbook is “How Can It Be Gluten-free Cookbook” from America’s Test Kitchen. I got it online. I have used many of the recipes and they have all been great.

Kim O’Hair, Elk Grove



If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email or fax (916) 321-1109. Please include your full name, your city and phone number.

Pineapple chutney

Prep time: 25 minutes

Cook time: 1 hour, 30 minutes

Fran Rider of Carmichael saved a recipe for pineapple chutney that she found in The Bee several years ago. She has since lost the recipe and was hoping we could track it down.

This recipe was originally requested by Terri Norvell of Vacaville. It is vegan but can be served as an accompaniment to pork or ham or over cream cheese as an appetizer. I tried it with coconut shrimp and it was delicious.

Two 20-ounce cans crushed pineapple, drained

2 cups diced onion (1 large)

3 cups packed brown sugar

1 1/2 cups dried apricots, snipped into small bits with scissors

1/2 cup Craisins (dried cranberries)

2 cups cider vinegar

1 cinnamon stick

1/2 teaspoon ground cloves

4 teaspoons freshly grated orange peel

2 teaspoons freshly grated lemon peel

1 large red bell pepper, seeded and chopped

Place all ingredients in a large saucepan over medium heat. Bring to a boil, then reduce heat and simmer, uncovered, for 1 to 1 1/2 hours or until chutney reaches desired consistency. Chill well before serving. You may leave the cinnamon stick in the chutney, or you may remove it before serving.

Per 2 tablespoons: 86 cal.; 0 g pro.; 22 g carb.; 0 g fat; 0 mg chol.; 8 mg sod.; 1 g fiber; 20 g sugar.

Makes 6 cups