Ingredients

The following ingredients have 2 Servings
  • 1 Poblano Pepper
  • 1/2 cup Pineapple (Cubes, keep juice from can)
  • 1/2 cup Papaya (Cubed, fresh)
  • 2 tsp Ginger (grated)
  • 3 Cilantro Stems
  • 1 tsp Salt
  • 5 pieces Peppercorns
  • 2 tsp Extra Virgin Olive Oil
  • 1/8 tsp Cardamom Seeds (optional)
  • 1/2 Lime (Squeeze the juice)
  • 1 tsp Sugar (Only if pineapple is not sweet enough)

Instruction

  • Heat up the mini oven at 350 degrees
  • Lightly baste the poblano with a couple drops of the olive oil
  • Place the Poblano in the mini oven and let it roast for about 15 minutes
  • Remove from the oven and allow it to cool
  • Discard the blistered skin and dice it roughly
  • In a medium pan, heat the olive oil
  • Add all ingredients, except for a a couple cilantro leaves for garnish.  Be sure to add the pineapple juice too.
  • Heat until all the ingredients are soft and can be crushed easily by a spoon
  • Put the mixture into a food processor
  • Pulse the mixture slowly until it has a smooth texture
  • Optional: Sieve the chutney if you want an even smoother consistency