Pineapple Chutney

Just recently I have seen some low prices in stores for fresh pineapple.  As well as enjoying it in juices, smoothies and eating it as it is, I also like to make a pineapple chutney which tastes so good as an accompaniment with many things.  I add it into a sandwich, as a dip for poppodums with a curry and with salads.  If you like your chutney to have extra heat, then add a bit more chilli.  Occasionally when I have a glut of tomatoes I will add a few of those in too!


pineapple chutney

• 2 Pineapples peeled, cored and chopped into small chunks
• 3 Red onions, peeled and finely chopped
• 1 Red chilli, deseeded and finely chopped
• 1 tsp Turmeric
• 1 tbsp Nigella Seeds
• 1 tbsp Yellow mustard seeds
• 1 Inch piece of fresh ginger, peeled and finely chopped
• 2tbsp Sunflower oil
• 250g Soft brown sugar
• 180ml Cider vinegar
• 1 tsp Salt
(For 3 x 300ml Jars)
Heat the oil in a heavy based saucepan.  Add the spices and onions and cook for around four minutes.  Add all the other ingredients and simmer for around about an hour until thick.  Pour into sterilised jars.  Allow to cool before you cover the jars with a close fitting lid


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Emily Glancy

Broadcaster, Author, Writer and Business woman Slightly obsessed with food, health, current affairs and travel. Have far too many interests to list, so I will not bore you. Have a Christian faith and a heart to help others when it is in my power to do so. My saying in life is 'You have only failed if you quit... If you don't quit then you have not failed.'

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