Pineapple Chilli Chutney

Pineapple Chilli Chutney

Following last nights Apprentice, here's a good recipe for a spicy pineapple chutney.   The chillies complement the flavour rather than overpower the pineapple.  Great with a strong cheese.

Pineapple chilli chutney

Ingredients : 
  • 2 large onions
  • 200g light brown sugar
  • 600g fresh pineapple
  • 2 birdseye chillies
  • 2 teaspoons curry powder  ** Ras-el-Hanout is a good alternative **
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 250ml white wine vinegar

To prepare

1) Firstly prepare the ingredients. Peel and chop the onion.  Peel and cube the pineapple. Dice the chilli and de-seed
2) Put the onion, sugar, pineapple, chilli, spices and salt into a preserving pan and add the vinegar. Bring to the boil, stirring regularly until all the sugar has dissolved.
3) Cook on a low heat for about 30 minutes until the pineapple is tender and the mixture has thickened.  
4) You can test if it is ready by making a channel in the pan with a wooden spoon. If the channel immediately fills with liquid, it is not ready.  When the channel does not fill, it is. Simple.
5) Remove from the heat and pour into warm, sterilised jars and seal. Store in a cool dark cupboard from about 1 month before eating, to give the flavour time to mature.

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