Pineapple Chutney With Mezcal and Vanilla Bean Recipe - Los Angeles Times

Name: Pineapple Chutney With Mezcal and Vanilla Bean Recipe - Los Angeles Times
Total time: 70 min
Ingredients: 1/2 whole vanilla bean; 2/3 cup mezcal; 1/2 cup apple cider vinegar; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 2 tablespoons fresh lime juice; 1/2 teaspoon Diamond Crystal kosher salt; 1 pound peeled and cored pineapple flesh, cut into 1/4-inch dice (from half of a large pineapple); 1/2 cup golden raisins; 1/4 cup finely chopped fresh ginger; 1 small yellow onion, finely chopped; 1 small garlic clove, finely grated; 1/2 cinnamon stick

www.latimes.com

Mezcal adds an earthy, smoky tinge to tropically sweet pineapple in this chutney perfumed with whole vanilla bean pod.

View full recipe on www.latimes.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.latimes.com.

Share this recipe:

Cooking tools:

Paring knife
Chef's knife
Cutting board
Saucepan
Stove
Mixing bowl
Spoon
Airtight container
Refrigerator
Kitchen timer

Ingredients

1/2 whole vanilla bean
2/3 cup mezcal
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons fresh lime juice
1/2 teaspoon Diamond Crystal kosher salt
1 pound peeled and cored pineapple flesh, cut into 1/4-inch dice (from half of a large pineapple)
1/2 cup golden raisins
1/4 cup finely chopped fresh ginger
1 small yellow onion, finely chopped
1 small garlic clove, finely grated
1/2 cinnamon stick