Sarah’s Tip of the Day:
Chutney and salsa can be made up to three days in advance. Store in an airtight container in the fridge until ready to serve.
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PREP: 10 MINS TOTAL TIME: 10 MINS
2 cups chopped pineapple (from 1/2 pineapple)
1/2 teaspoon lime zest, plus 2 teaspoons fresh lime juice
2 teaspoons minced jalapeno (seeded if desired)
1/2 teaspoon minced garlic (from 1 clove)
1 tablespoon honey
2 tablespoons shredded fresh mint
Combine pineapple, lime zest and juice, jalapeno, garlic and honey in a food processor. Pulse until coarsely ground. Stir in mint and season with salt. Serve chilled or at room temperature.
PREP: 10 MINS TOTAL TIME: 20 MINS
2 tablespoons olive oil
1 small onion, minced
1 tablespoon peeled and thinly sliced ginger
1 teaspoon coarse salt
Seeds from 3 cardamom pods (optional) or 1/2-inch piece cinnamon stick
2 green apples, peeled and cut into 3/4-inch pieces
1/2 cup coarsely chopped dates (or any other dried fruit)
1/4 cup sugar
2 tablespoons white wine vinegar
Heat oil in a medium saucepan over medium high heat. Add onion, ginger, cardamom and salt, and saute until translucent, about 5 minutes. Stir in apples, dates, sugar and vinegar. Bring to a boil, reduce to a vigorous simmer, and cook, partially covered, until apples are tender, about 10 minutes. Serve warm or room temperature.
Get the Full Apple-Date Chutney Recipe: http://full.sc/1apAhWC
Get the Full Pineapple Salsa Recipe: http://full.sc/17uylOz
More Vegetarian Recipes: http://full.sc/P0o7Mt
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Pineapple Salsa and Apple-Date Chutney – Everyday Food with Sarah Carey