Pineapple chutney

2 hours 30 minutes


Pineapple chutney

  • 1 pineapple, large, cut into 1cm chunks
  • 2 apples, cubed
  • 1 knob of ginger, 1 inch in length, finely chopped
  • 120ml of cider vinegar
  • 50g of soft brown sugar
  • 2 dried red chillies
  • 1/2 tsp black onion seeds
  • 1/2 tsp ground fenugreek
  • 1 star anise
  • 8 cloves
  • 1 tsp black mustard seeds
  • 1 tsp turmeric
  • 1 tsp salt, to taste


Peel and chop the pineapple, ginger and apples. Place all of the ingredients in a stainless steel or enamel saucepan over a medium heat and bring to a steady simmer
Adjust the temperature to keep it from boiling too hard and leave to bubble for 1 1/2–2 hours until the mixture is thick, fragrant and caramel-hued
Taste and adjust salt and sugar to your preference if necessary. Spoon into a hot, sterilised jar (or jars) and seal while hot
This pokey chutney works well with curries; smoky, spicy barbecue dishes; cold meats and cheeses