Pineapple chutney

Pineapple chutney

By
From
Thrive on Five
Serves
2
Photographer
Dan Jones

Surprise your guests with this tangy, chunky condiment. The smell of spices will fill your home as you reduce this exotic mix to a sticky, spicy chutney. Delicious as an alternative to mango chutney to serve with poppadums or spicy curries.

Ingredients

Quantity Ingredient
1 tablespoon sunflower oil
1 cinnamon stick
1 teaspoon cumin seeds
1 teaspoon mustard seeds
sprig curry leaves
1 small onion, finely chopped, (80g)
1 heaped teaspoon grated root ginger
1 red chilli, finely chopped
1 teaspoon ground turmeric
2 tablespoons cider vinegar
1 tablespoon caster sugar
230g can of pineapple pieces in fruit juice, drained, (or the equivalent of fresh pineapple, chopped)

Method

  1. Heat the oil in a heavy-based saucepan and add the cinnamon stick followed by the cumin seeds, mustard seeds and curry leaves. Fry for about 30 seconds, or until the seeds start to change colour and pop.
  2. Add the onion and cook for two minutes before adding the ginger and chilli. Cook for a further two minutes before adding the turmeric.
  3. Add the vinegar, sugar, pineapple and 175ml of water and simmer for just over one hour, stirring from time to time.
  4. The chutney will keep in the fridge, in an airtight container, for up to one week.
Tags:
Healthy
five a day
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