Toast the cardamom seeds in a dry pan 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.
You can use fresh, canned (in juice and drained) or frozen pineapple to make this chutney.Remember to let this mature before using.This spicy pineapple chutney is perfect stirred into curries and all sorts of spicy dishes, as a glaze for roasts and of course with BBQ, burgers, a cheeseboard and so much more.
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword chutney, pineapple
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