Serving size: 4 fl. oz.
Yield: 10 portions

Ingredients:

2 fl. oz. Sesame Oil
60 g Onion
30 g finely chopped Garlic
30 g finely chopped Ginger
1/2 tsp. Scotch Bonnet Pepper
30 g Escallion
1 tsp. Turmeric
1/2 tsp. Ground Pimento
1 fl. oz. Overproof Rum
180g Pineapple flesh, finely chopped
6 fl. oz. Pineapple juice
3 fl. oz. White Vinegar
3 fl. oz. Tomato Ketchup
1/2 tsp. Salt
1 1/2 tsp. Sugar
2 tbsp. Arrowroot
Water
1 tbsp. Cilantro, chopped

Methods:

1. Sweat Onion, Garlic, Ginger, Pepper and Escallion in Sesame Oil until soft.
2. Add Tumeric and Pimento and cook over low heat for 1 minute
3. Add Rum and flame.
4. Add Pineapple, Juice, Vinegar, Ketchup, Salt and Sugar, bring to boil and simmer for 15 minutes.
5. Dissolve arrowroot in water and mix into the boiling Chutney until the desirefd consistency is achieved Allow to cool
6. add Cilantro and mix well