Pineapple chutney: for that cheese on toast lover in your life…

There’s a recurring theme to my blog posts at this time of year…I’m all about helping last minute Larrys like me, who haven’t yet bought presents for their loved ones! If that’s you, please, please, please don’t be tempted to buy a last minute, ill thought out gift from a major department store…a homemade present might take a little extra effort but they’ll mean so much more! Ok, sorry, rant over! 🙂

If you need some last minute inspiration, last year I made (and blogged) Christmas Granola, red onion chutney and balsamic pickled shallots or for festive sweet treats you can’t go wrong with these chocolate coconut macaroons.

But today’s Christmas gift for the tardy is this amazingly addictive pineapple chutney…

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The perfect accompaniment to cheese on toast or delicious served on chunks of cheese, as we did at our ‘Childhood Memories’ themed Plate Lickers Supper Club

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So without further ado, to make 3 x 330ml jars (normal jam jar size) you will need…

2 tbsp sunflower oil

3 red onions, finely chopped

1 tbsp yellow mustard seeds

1 tbsp black onion seeds

1 tsp turmeric

2 pineapples, peeled, cored and chopped into small chunks 

1 red chilli, deseeded and finely chopped

thumb-sized piece of root ginger, peeled and finely chopped

250g soft light brown sugar

175ml cider vinegar

Start by chopping and getting all of your ingredients ready, this is the most time consuming part, but it’ll be worth it believe me!…

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I recommend chopping the pineapple into fairly small cubes (approx 0.5cm-1cm square) as it makes the chutney easier to put in sandwiches etc…

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Now, Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant…

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Add the rest of the ingredients plus 1 tsp salt…

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Simmer for about 1 hr until dark golden and thick. Don’t worry if after an hour, your chutney isn’t dark golden & thick, just keep it bubbling until you’re happy with it and it’s the right consistency for you…

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Pour into sterilised jars and put the lids on. 

To sterilise jars all you need to do is pop them on a hot wash in the dishwasher (if you’re lucky enough to have one) or…wash them by hand in hot soapy water, rinse them well and just pop them in your oven at 160 degrees (fan) for 10 minutes just before your chutney is ready. The perk of sterilising your jars is that it means that once sealed with the lid, your chutney will keep for up to a year!…however, once you’ve discovered how good it is with cheese on toast there’s NO way it’ll last that long! 🙂 

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