Aug 03

Pineapple & raisin chutney

The perfect sweet and tangy chutney to accompany your favourite dish.

Recipe by:  Sam Linsell 

 

Use a blend of seedless golden sultanas and juicier seedless Thompson raisins (choose the softest 2 types of seedless raisins). If you like a spicier chutney, add ½ teaspoon chilli powder to the mix

 

1 cup golden sultanas

½ cup seedless raisins (anther soft variety)

1 small pineapple peeled, core removed and chopped into very small pieces (about 230 – 250gms or 1 ½ cups)

1 small red onion finely chopped

½ tsp ground ginger

1/4 cup plus 1 tablespoon apple cider vinegar

½ cup of water

2 tsp garam masala

1 tsp salt

2 Tbsp brown sugar

Place all the ingredients into a medium heavy-based pot and bring it to the boil with the lid off for 10 minutes. Put the lid on and cook further over low heat for about 30-40 minutes with the lid on, stirring occasionally and until you have a thick and slightly pulpy chutney.

This is a chunky chutney but if you prefer it smooth, blend at the end once. It’s good to thin it out. Store in sterilised jars for a few weeks in the fridge.

 

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