Pineapple chutney

Pineapple chutney

By
From
Encyclopedia of Food and Cookery
Makes
1.5 kg

Chutney is the standard accompaniment to curried dishes. It may be made from a mixture of chopped fruits, spices, acids and sugar, cooked slowly until thick, while some chutneys are a combination of fresh fruits, chopped, seasoned and served uncooked. Chutney can also be served with cold meat or cheese, or as a sandwich filling.

Ingredients

Quantity Ingredient
6 small dried hot red chillies
2 x 425 g tins pineapple chunks
750ml white vinegar
460g brown sugar
2 teaspoons salt
125g raisins
2 tablespoons preserved ginger, finely chopped
3 garlic cloves
155g blanched almonds, chopped

Method

  1. Soak chillies in cold water for 30 minutes, then drain and remove seeds. Chop chillies. Drain syrup from pineapple into heavy saucepan. Add chillies, vinegar, sugar, salt, raisins, ginger and garlic. Bring to the boil, reduce heat and simmer for 10 minutes. Add pineapple and simmer for 45 minutes or until thick. Add almonds. Pour into sterilised jars and seal.
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