- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 63
- Fat Content: 0g
- Saturated Fat Content: 0g
- Carbohydrate Content: 15g
- Sugar Content: 14g
- Fiber Content: 1g
- Protein Content: 1g
- Sodium Content: 0.3g
Pineapple & date relish
Ingredients
- coriander-seed - 2 tsp coriander seed
- mustard-seeds - 2 tsp mustard seeds
- cumin-seed - 2 tsp cumin seed
- pineapple - 1 medium pineapple
- red-onion - 2 red onions, roughly chopped
- red-pepper - 2 red peppers, roughly chopped
- cider-vinegar - 500ml cider vinegar
- chilli-flakes - 1 tsp chilli flakes
- granulated-sugar - 300g granulated sugar
- date - 140g stoned date, chopped
Instructions
- 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.
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.
Add to Favourites
