Tag Archives: pineapple

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! ūüôā

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! ūüôā¬†

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Coconut and Pineapple Cupcakes

I was supremely surprised on Monday morning to not even have a smidgen of a bloody mary hangover and was able to make the most of the bank holiday. I had evening plans to go and watch Sex and the City 2 at the flicks with my girlfriends (I know I know what a cliché) and saw it as a great excuse to do some baking for guinea pigs other than my work colleagues or housemates.

I’m¬†gradually¬†working my way through the Hummingbird Bakery Cookbook and to this date have been very impressed by every single creation. This time I chose to make coconut and¬†pineapple¬†cupcakes as they have been¬†intriguing¬†me for a while and I’ve never baked with coconut milk before.¬†

Coconut and Pineapple Cupcakes

120g plain flour

140g caster sugar

1 1/2 tsp baking powder

a pinch of salt

40g unsalted butter

120ml coconut milk

1/2 tsp vanilla extract

1 egg

9 tinned pineapple rings chopped into small pieces

dessicated coconut to decorate

and for the coconut frosting –¬†

250g icing sugar

80g unsalted butter

25ml coconut milk.

Preheat the oven to 170 degrees.

Put the flour, sugar, baking powder, salt and butter in a bowl and beat using a handheld mixer on a slow speed until everything is combined and a sandy texture.

Mix the coconut milk and vanilla extract in a separate bowl and add to the flour mixture. Add the egg and beat well.

Divide the chopped pineapple between the cupcake cases and spoon the mixture over the top until each case is two thirds full. Bake for 20-25 minutes until golden brown and they bounce back when touched and then leave to cool.

To make the frosting beat the icing sugar and butter using a handheld mixer until the mixture comes together (I always get impatient and add the liquid a bit early but it never seems to have a detrimental effect on the finished frosting). At this point you should add the coconut milk and beat for 5-10 minutes until light and fluffy.

When the cupcakes are cold, spread them with the frosting and sprinkle over the dessicated coconut.

I finished frosting my cupcakes and dashed out the door to meet the ladies without having a chance to check whether they were edible so I spent the first half of the film worrying that they were going to be uncooked an soggy in the middle because of the moist¬†pineapple (sad I know). I needn’t have worried…they were delicious! I think the ladies in the seats around us wondered what all the yummy¬†murmurings¬†were all about and were shooting us jealous glances…or maybe that’s just what I was hoping!¬†

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