1 cup fresh or un-drained un-sweetened canned pineapple chunks
1 tsp. Freshly grated lemon peel
1 lemon, peeled and seeded
1 fresh green chili, seeds removed for a milder flavor
1 cup chopped red bell peppers
¼ cup chopped scallions
2 tsp. Grated fresh ginger root
dash of Tabasco or other hot pepper sauce to taste
salt to taste
Directions
I’ve put this chutney on fish and on toasted
bread. It is really great on grilled swordfish. Try also tuna, red snapper or
halibut. I plan to try this on baked fish soon.
Put everything in a food processor or blender and let it fly. The sauce should
be slightly grainy.
