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Pineapple and roasted red pepper chutney for Full GAPS

Pineapple and Roasted Red Pepper Chutney for Full GAPS

A one-batch Full GAPS chutney made with homemade roasted red peppers, fresh pineapple, onion, garlic, butter, and raw apple cider vinegar.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1 batch
Course: Condiment, Side Dish
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 6 red bell peppers roasted, peeled, and diced
  • 1 cup fresh pineapple cubed
  • 1 cup onion chopped
  • 3 garlic cloves chopped
  • 3 tbsp butter
  • 1 tbsp raw apple cider vinegar

Equipment

  • Le Creuset Signature 10.25-inch skillet in Artichaut
  • Flexible silicone spatula
  • Cutting board
  • Chef knife
  • Measuring cups and spoons

Method
 

  1. Prepare the red bell peppers in advance: roast until blistered, peel, remove seeds and stems, and dice.
  2. Melt the butter in the Artichaut skillet over medium heat. Add the onion and cook 1 to 2 minutes, until the edges begin to turn translucent.
  3. Add the diced roasted peppers and pineapple. Cook 2 minutes, stirring so the pineapple warms and releases a little juice.
    Onion roasted red pepper and pineapple in the Artichaut skillet
  4. Add the garlic. Cook over medium heat for about 20 minutes, stirring constantly, until the mixture is glossy and thick and the onion and pepper are soft.
    Thick cooked pineapple and roasted red pepper chutney in the Artichaut skillet
  5. Remove from the heat and stir in the apple cider vinegar. Let the chutney rest 5 minutes before serving so the tang disperses evenly.

Notes

Full GAPS.
Prepare the six roasted and peeled red peppers in advance; their roasting time is not included.
Chicken and pork are serving suggestions, not ingredients in this chutney card.
Yield: 1 batch.

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