Pineapple chutney
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Ingredients
Pineapple chutney
- 1 pineapple , large, cut into 1cm chunks
- 2 apples , cubed
- 1 knob of ginger , 1 inch in length, finely chopped
- 120ml of cider vinegar
- 50g of soft brown sugar
- 2 dried red chillies
- 1/2 tsp black onion seeds
- 1/2 tsp ground fenugreek
- 1 star anise
- 8 cloves
- 1 tsp black mustard seeds
- 1 tsp turmeric
- 1 tsp salt , to taste
Method
1
Peel and chop the pineapple, ginger and apples. Place all of the ingredients in a stainless steel or enamel saucepan over a medium heat and bring to a steady simmer
2
Adjust the temperature to keep it from boiling too hard and leave to bubble for 1 1/2–2 hours until the mixture is thick, fragrant and caramel-hued
3
Taste and adjust salt and sugar to your preference if necessary. Spoon into a hot, sterilised jar (or jars) and seal while hot
4
This pokey chutney works well with curries; smoky, spicy barbecue dishes; cold meats and cheeses
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Pineapple chutney
