Juicy pineapples are available all year round here in Cuenca, so when shopping in our local market one day, I decided to buy a couple and try my hand at making a deliciously tangy pineapple and ginger chutney to go with the scrummy curries I’d made and frozen. On this occasion, I didn’t add any chillies as I wanted a fruity taste to complement the spices in the chicken curry; it’s up to you whether you add them or not. You can also reduce the amount of sugar if the pineapples are extra ripe and sweet.
Ingredients
- 2tbsp sunflower oil
- 2 x red onions finely chopped
- 1tbsp yellow mustard seeds
- 1tbsp nigella seeds
- 1tsp turmeric
- 2 x pineapples, peeled, cored and chopped into small bite size chunks
- 1 x red chilli deseeded and finely chopped
- 1 x large thumb size piece of fresh ginger finely chopped
- 250gms light brown sugar
- 175ml cider vinegar
- Heat oil in large heavy pan.
- Add onions, reduce heat and cook for around 5 minutes until translucent.
- Increase heat and add spices, cook for about a minute stirring continuously.
- Add remaining ingredients plus 1tsp salt and simmer for about an hour until the chutney is thick and golden in colour.
- Allow to cool then bottle in sterilised jars and store in a dark cupboard.