Pineapple and ginger relish

Pineapple and ginger relish

By
From
The Produce Companion
Makes
250 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 onion, finely chopped
2 tablespoons grated ginger
1 long red chilli, seeded if desired, finely sliced
1 medium pineapple, peeled, cored and chopped, (weighing about 850 g)
1 red capsicum, seeded and finely chopped
370g soft brown sugar
500ml brown vinegar

Method

  1. Heat the oil in a large saucepan over medium heat. Add the onion and fry for 5 minutes, until softened, then add the ginger and chilli and fry for another 30 seconds, until fragrant. Stir in the remaining ingredients and bring to the boil, then reduce the heat and simmer for 30 minutes, or until the pineapple is soft and the mixture has thickened.
  2. Ladle the hot relish into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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