I love chutney, that spicy, savoury version of jam. Something that takes a plain ham sandwich into a new and exciting realm of taste sensation, makes crackers and cheese into a feast and adds excitement to a bowl of soup, stew or livens up a cold meat salad.
Chutney can be made using all types of fruits and vegetables. This pineapple chutney is simple, spicy and quick to make.
It’s golden colour is cheery enough to brighten the dullest day and if you make it now and set it aside to mature for a month it will be just perfect for Christmas time.
Here is what you need to make your pineapple chutney;
1 pineapple
60ml/2 1/2 fl oz white wine vinegar
1/2 tsp ground cinnamon
1/2 tsp crushed cardamom seeds
1 tsp curry powder
1/2 tsp ground cloves
1/4 tsp ground ginger
80g/3 oz sugar
How to make your pineapple chutney
Toast the cardamom seeds for 1 minute and then crush them.
Peel the pineapple, disscard core and chop flesh into small chunks, save all the juice.
Put juice, vinegar and spices into a pan and bring to the boil then lower the heat and simmer for 5 minutes.
Add the pineapple chunks and simmer for a further 20 minutes.
Add the sugar and bring to the boil then back to a simmer again.
Cook until it has thickened and you can drag a wooden spoon through the base and leave a clear trail on the pan.
Ladle carefully into sterilised jars and pop on the lids.
Set aside for 1 month before using to allow the flavours to develop and merge.
So there is another easy recipe for something that might just find its way into a foodie gift hamper this Christmas. Check out my books for more great foodie gift recipes and of course there are lots on this blog.
K x
- 1 pineapple
- 60ml/2½ fl oz white wine vinegar
- ½ tsp ground cinnamon
- ½ tsp cardamom seeds
- 1 tsp curry powder
- ½ tsp ground cloves
- ¼ tsp ground ginger
- 80g/3 oz sugar
- Toast the cardamom seeds for 1 minute and then crush them.
- Peel the pineapple, disscard core and chop flesh into small chunks, save all the juice.
- Put juice, vinegar and spices into a pan and bring to the boil then lower the heat and simmer for 5 minutes.
- Add the pineapple chunks and simmer for a further 20 minutes.
- Add the sugar and bring to the boil then back to a simmer again.
- Cook until it has thickened and you can drag a wooden spoon through the base and leave a clear trail on the pan.
- Ladle carefully into sterilised jars and pop on the lids.
- Set aside for 1 month before using to allow the flavours to develop and merge.
Chutney is so superior to jam and a pineapple one has been a while on my to-do-list. This is a great recipe!
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