Curried Sweet Potato Chutney

Name: Curried Sweet Potato Chutney
Yield: Serves 16 (Makes about 4 cups)
Ingredients: 2 , medium sweet potatoes, peeled and cut into 1/2-inch dice; 1 teaspoon, table salt; 2 tablespoons, vegetable oil; 1 , medium red bell pepper, cored, seeded, and cut into 1/2-inch dice; 1/2 , medium red onion, peeled and cut into medium dice (about 1 1/4 cups); 2 tablespoons, minced fresh ginger; 1 small clove, garlic, minced; 1 , medium jalapeño chile, ribs and seeds removed, flesh minced; 1/2 , medium fresh pineapple, peeled, cored, and cut into 1/2-inch cubes (about 2 cups); 1/4 cup, raisins; 3/4 cup, distilled white vinegar; 1/4 cup, pineapple juice; 1/2 cup, brown sugar; 1 1/2 tablespoons, curry powder

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Appears in Cook's Illustrated November/December 1997

SERVES16 (Makes about 4 cups)

TIME1 hour, plus 30 minutes cooling

WHY THIS RECIPE WORKS

For a simple tomato and greens pasta sauce recipe, we simply stirred arugula together with the hot pasta and tomato sauce, letting it wilt on contact.

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