Chutney recipe for 4 - 8 people, takes only 30 mins; recipe has coriander seed, mustard seeds, cumin seed, pineapple, red onion, red pepper, cider vinegar, chilli flakes, granulated sugar and date.
Pineapple & date relish
Course: Chutney
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Red Pepper: 2 red peppers, roughly chopped
- Red Onion: 2 red onions, roughly chopped
- Chilli Flakes: 1 tsp chilli flakes
- Cider Vinegar: 500ml cider vinegar
- Cumin Seed: 2 tsp cumin seed
- Coriander Seed: 2 tsp coriander seed
- Pineapple: 1 medium pineapple
- Granulated Sugar: 300g granulated sugar
- Date: 140g stoned date, chopped
- Mustard Seeds: 2 tsp mustard seeds
Directions
- Dry-roast the seeds in a small pan until they start to smell fragrant. Tip into a mortar and crush with a pestle until the seeds are broken down but not powdery.
- Peel, quarter and core the pineapple. Cut into rough chunks, then transfer to a food processor and pulse until cut into smaller pieces. Tip into a preserving pan or large heavy-based saucepan. Use the processor to do the same to the onions, then the peppers. Tip the vegetables into the pan along with the roasted spices, vinegar, chilli flakes and 2 tsp salt.
- Bring to the boil, stirring, then cover and simmer for 10 mins. Add the sugar and dates, and return to the boil, stirring to dissolve the sugar. Simmer for a further 15-20 mins, uncovered, until the mixture is softened but still has a bit of crunch. (Take care when tasting the relish as it will be very hot.)
- Meanwhile, wash your jars in hot soapy water and rinse well. Place upright in a roasting tin and put in the oven at 160C/140C fan/gas 3 for 15 mins. Boil the lids (which must be vinegar-proof) for 5 mins, then leave to dry. Remove the jars from the oven and set on a board. Fill the jars and screw on the lids. Label and store in the fridge for up to 4 weeks, or sterilise (see tip, below) and store in a cool, dry place for up to 1 year.
