Orange and Pineapple Chutney Recipe
Orange and Pineapple Chutney
Flavors of the Eastern Townships
Total time: more than 2 hours

Preparation time: 10 minutes
Refrigeration time: At least 1-2 hours

Difficulty: Easy
Chef's Note
During my stay at the Cheribourg spa, Olivier kindly offered to contribute to our Food and Fitness column by putting together this "spa plate." It includes 150 g of fresh orange and pineapple chutney (recipe below), served in a little glass ramekin, yogurt with field berries, a few slices of marble cheese, some red and green grapes and other seasonal fruits like strawberries, blueberries, melon, mangos, and a small muffin.

I suggest serving everything on a bright sunny plate, but I leave the composition up to your own creativity. Just keep in mind that this is a "spa" meal, so the point is to not overload the plate, but to diversify it.

You can make enough chutney for several people or enough to last several days. Allow at least two hours marinating time before serving.

- Cubes of pineapple
- Cubed orange supremes (skinless sections)
- Green onions or chives, finely chopped
- Chopped parsley or cilantro
- A grinding of fresh pepper

Liquids - spoonfuls or cups, depending on quantity
- 3 parts olive oil
- 1 part raspberry vinegar
- 1 part honey
- A few drops of lemon juice
  1. In a bowl, whisk together the ingredients for the marinade;
  2. cut the fruit into small dice; combine all the ingredients and season with a grinding of fresh pepper;
  3. cover and refrigerate;
  4. serve cold as an accompaniment.
More recipe ideas

A fresh, healthy idea from Chef Olivier St-Arnaud of the Hôtel Chéribourg in Quebec's Eastern townships

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