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Apple-Pineapple Chutney

by , Chef, Seattle, Washington

Apple-Pineapple Chutney
  • 1 cup diced apples
  • 1 cup diced pineapple
  • ¾ cup sugar
  • Pinch of chili flakes
  • 2 star anise
  • ½ teaspoon fennel seed
  • Zest of 1 lemon
  • ½ cup red wine vinegar
  • 1 teaspoon gelatin powder
  • 1 tablespoon water

In a saucepan, combine the apples, pineapple, sugar, chili flakes, anise, fennel seed, lemon zest, and red wine vinegar and bring to a boil. Reduce the heat and let simmer until reduced by half. Dissolve the gelatin in the water and set aside. Once the liquid is reduced, add gelatin and remove from heat. Transfer to a clean container and let cool to allow the gelatin to set.

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