Pineapple Chutney
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A mexican take on pineapple chutney, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 2 limes
- 1 jalapeno chile finely chopped
- 1/2 sm. red onion, chopped
- 3/4 c. brown sugar
- 2 Tbsp. minced fresh ginger
- 1/2 tsp. salt
- 1 c. pineapple tidbits or ripe one chopped small
- 2 oranges peeled and chopped or can of mandarins
- 1 c. dark raisins
- 1 can tomato soup
- 1-8 oz. cream cheese
- 1 1/2 envelopes of knox gelatin
- 2 diced hard boiled eggs
- 3/4 cup diced celery
- 1/2 cup diced onion
- 2 drops Tabasco or horseradish
- 1 cup mayonnaise
- 2 cans baby shrimp (10 oz. cans)
Method
Combine both mixtures together.
Put in smaller containers and cover (such as plastic butter dish).
Refrigerate/chill.
Serve with crackers or vegetables as dip.
Rate:
