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Pineapple Chutney Recipe


1/2 cup milk

3/4 cup butter

1 tablespoon Dijon mustard

1/2 cup white sugar

1 teaspoon Worcestershire sauce

1/4 cup water

1 teaspoon vanilla extract

1/4 cup ground cinnamon

1/4 teaspoon salt

1 (1.5 fluid ounce) jigger rum


In a medium mixing bowl, combine milk, butter, mustard, sugar, Worcestershire sauce, water, and vanilla extract. Stir lightly until blended. Pour mixture into a 6 ounce glass jar and chill in the refrigerator.


Grig writes:

⭐ ⭐ ⭐ ⭐

Looks & tastes gourmet, but is so easy! I learned how to make it nearly every time I went to a restaurant. I keep a jar of this stuff in the fridge so easy. I served it to my dairy-loving friends and they said it tasted just like the lab's recipe. Oh, and does the paté make a pretty horizontal plane? Yep, which is good because horizontal planes are easy on the wallet and grill. If I could give more stars, I would! The paté is really good--hopefully I'll have the recipe next time I make it.