Chutney, a fruit & spice relish, has its origins in Indian cuisine. The British, during their imperial phase, were rather taken by it. They consequently carried it with them in their travels popularizing chutney for people everywhere. As a condiment chutney was, for many years, most often associated strictly with spicy dishes and stronger cuts of meat. No more. Chutneys are used in every conceivable manner by daring, inventive cooks.
Incorporating a chutney into a seafood dish can be tricky. By design pretty much all chutneys carry a strong flavor. Any one of them can easily overpower rather than compliment. My rule of thumb is, if I am going for a light approach on the fish… say just a little lemon butter or such, I would eschew a chutney. If however, I am going to blacken or spice the exterior of the fish then game on for the chutney!
Fresh Pineapple – 1 Large, Chopped
Curry Powder – 3 Tbsp
Brown Sugar – 1 Cup
White Vinegar – 1 1/2 Cups
Fresh Ginger – 1/3 Cup
Orange Zest – From 1 Orange
Orange Juice – 1/2 Cup
Thai Chiles – 4 Seeded and Julianned
Fresh Garlic – 2 Tbsp Chopped
Red Onion – 1 Chopped Coarse
Raisins – 1/2 Cup
Oil – 3Tbsp Grapeseed oil
Tuna – 2 6oz. Pieces
Cajun Seasoning – Sprinkled On Fish To Cover
Dill – Sprinkled On Fish To Cover
White Pepper – 1Tsp
Here’s a look at most of the fixings for the chutney itself.
I a heated sauce pan, toast the curry powder and white pepper. Medium heat for a couple minutes. Keep the powder moving around to avoid burning.
Getting ready for the next step….
Add vinegar, orange juice, raisins and brown sugar to the toasted curry powder & white pepper. Bring to low boil and cook for 10- 15 minutes.
In a separate large sauce pan/pot heat the oil to just short of smoking, add the red onion and cook, stirring, on medium heat for 5 minutes.
When the red onion has turned translucent, add the garlic, Thai peppers and ginger. Cook an additional 2-3 minutes stirring frequently.
Add the pineapple and…..
the curry, white pepper, juice, vinegar mixture. Cook the entire mixture for 30 minutes. Cool before serving.
The Tuna is pretty straight forward. Coat the fish with an appropriate amount of cajun seasoning and dill. You may substiture seasonings here as desired. The point is to give the chutney something to work against. Not too strong. Not to light.
Sear the tuna on both sides in a hot iron skillet. Remove from heat and serve immediately.
Plate the fish, chutney and sides up and enjoy.