Pineapple Chutney

  • 25 Aug - 31 Aug, 2018
  • Mag The Weekly
  • Cookery


· 2tbsp sunflower oil

· 3 red onions, finely chopped

· 1tbsp yellow mustard seeds

· 1tbsp black onion seeds

· 1tsp turmeric

· 2 pineapples peeled, cored and chopped into small chunks

· 1 red chilli, deseeded and finely chopped

· Thumb-sized piece ginger, finely chopped

· 250g soft light brown sugar

· 175ml cider vinegar


Heat oil in a large heavy-based pan. Tip in the onions and spices, and cook for five minutes until fragrant. Add the rest of the ingredients plus a teaspoon of salt and simmer for an hour until dark golden and thick. Pour into sterilised jars and allow to cool before covering.