Whether you're looking for a last minute gift, something to offer the neighbours, or an addition to the Boxing Day table, this chutney is really simple and really tasty. It will go perfectly with leftovers and a hot or cold buffet. While away a bit of time in the kitchen tackling this and some of our other recipes, there's always time for a bit of cooking mindfulness therapy amidst the mayhem!
Pineapple Christmas Chutney
Ingredients
2 tbsp sunflower oil
3 red onions, finely chopped
1 tbsp yellow mustard seeds
1 tbsp black onion seeds (kalonji or nigella)
1 tsp turmeric
2 cans whole tinned Pineapple
1 red chilli, deseeded and finely chopped
A thumb-sized piece ginger, finely chopped
250g soft light brown sugar
175ml cider vinegar
Sterilised jars
Method
1. Heat the oil in a large thick-based pan, then add the onions and spices and cook lightly for 5 minutes until fragrant.
2. Add the remaining ingredients: 2 Del Monte® tinned pineapples, red chilli, ginger, light brown sugar and cider vinegar.
3. Season accordingly, and let simmer for 1 hour until the mixture is dark golden and thick, stirring regularly.
4. Pour the mixture into sterilised jars and allow time to cool before covering.
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Pineapple Christmas Chutney
Ingredients
2 tbsp sunflower oil
3 red onions, finely chopped
1 tbsp yellow mustard seeds
1 tbsp black onion seeds (kalonji or nigella)
1 tsp turmeric
2 cans whole tinned Pineapple
1 red chilli, deseeded and finely chopped
A thumb-sized piece ginger, finely chopped
250g soft light brown sugar
175ml cider vinegar
Sterilised jars
Method
1. Heat the oil in a large thick-based pan, then add the onions and spices and cook lightly for 5 minutes until fragrant.
2. Add the remaining ingredients: 2 Del Monte® tinned pineapples, red chilli, ginger, light brown sugar and cider vinegar.
3. Season accordingly, and let simmer for 1 hour until the mixture is dark golden and thick, stirring regularly.
4. Pour the mixture into sterilised jars and allow time to cool before covering.
Recipe c/o Del Monte
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