When I asked my husband to bring me home a pineapple from the shops to use when making my Hawaiian Turkey Burgers, I imagined a small to medium sized one but I received the biggest pineapple I have ever seen……it was enormous.   I only needed a few slices for my Turkey Burgers;  we ate a couple of slices and I was still left with a large amount to use up and I was delighted when I spotted the recipe for Pineapple Chutney towards the end of Nina and Jo Littler’s Book, Thrive on Five.

A perfect way to use up the remainder of the pineapple…….mind you, I trebled the recipe so it gives you an idea of how large the pineapple was !

I didn’t have fresh curry leaves so omitted them and rather than use caster sugar I substituted with coconut sugar and the result was still excellent.

I still had some Turkey Burgers in the freezer and the chutney went really well with them.  Alternatively, it tasted delicious on crackers (still warm) and would be a superb accompaniment to any cold meat.

INGREDIENTS:

1 tablespoon sunflower oil (I used olive oil)
1 cinnamon stick
1 teaspoon cumin seeds
1 teaspoon mustard seeds (I used a mix of yellow and black)
Sprig of curry leaves (leave out if you can’t find fresh leaves)
1 small onion, finely chopped
1 heaped teaspoon grated root ginger
1 red chilli, finely chopped
1 teaspoon ground turmeric
2 tablespoons cider vinegar
1 tablespoon caster sugar (I used coconut sugar)
230g pineapple pieces in juice, drained and chopped OR equivalent weight of fresh pineapple

METHOD:

Heat the oil in a heavy-based pan and add the cinnamon stick followed by the cumin seeds, mustard seeds and curry leaves (if using). Fry for about 30 seconds or until the seeds start to change colour and pop.

Add the onion and cook for two minutes before adding the ginger and chilli. Cook for a further two minutes before adding the turmeric.

Add the vinegar, sugar, pineapple and 175ml of water and simmer for just over one hour, stirring from time to time.

Pineapple Chutney

The chutney will keep in the fridge, in an airtight container, for up to one week.

NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.