This is a spicey, sweet and sour chutney. Perfect with cheese, pork pies, gamon and cold meats.
1 Large Pineapple
1 Medium Onion, Diced to Preference. I Prefer white finely Diced, although Red Onions and a coarse dice is good also.
6 Tablespoons of Wine Vinegar
6 Tablespoons of Sugar
1 Tablespoon of Corriander seeds
1 Tablespoon of finely grated ginger
1 Whole Chilie (remove seeds if you like a little less fire),
1 Tablespoon Garam Masala
Pinch of salt
Firstly find a small pan, place on a med heat and gently toast together the garam masala and the corriander seeds. You want to have the mix slightly smoking, but not burning. (caution: only do in a well ventilated kitchen as the smoke will cause irritation if inhaled.
Add the toasted corriander and garam masala into a heavy bottom pan, together with the vinegar and the sugar.
Peel the Pineapple and cut into cubes around 1cm and place into the pan
Chop the onion and the chillie to you own preference, and add into the pan.
Add a tablespoon of finely grated ginger and gently simmer together the whole mixure.
Taste the chutney after simmering down for around 15 minutes, adjust the taste by adding a little more vinegar or sugar, depending on the sweetness of the pineapple. carry on simmering the ingredients together until the mixture thickens into a nice syrup, remove from the heat and leave to cool. This should take around 45-55 minutes.
This should make around 2-3 jars of chutney.
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