Pineapple Chutney

The pineapple being prepared

Simmering the ingredients

The bottled pineapple chutney

This is the completed pineapple chutney recipe which goes well with cold meats, nut and bean loaves, cheese and a ploughman's lunch. I just adore chutney and I have used this with cheese and salad on wraps for a light sandwich this summer.

Ingredients

4 tablespoons of malt vinegar

1/2 teaspoon of crushed dried chili or half a fresh chili chopped fine

6 cloves

6 peppercorns

2 teaspoons of ground cumin or 1/2 teaspoon of roasted crushed cumin seeds

salt to taste about 1/2 teaspoon

3/4 cup--6 oz--175gm of white sugar

1 large fresh pineapple peeled and cored and the pineapple chopped into small pieces

1 piece of fresh ginger about 2 inches long or 5 cm long

2 cloves of garlic peeled and chopped

Method

Put the vinegar, chillies, cloves, peppercorns, cumin, salt and sugar into a pan and simmer on low for about 15 minutes.

Add the pineapple, ginger and garlic.

Simmer for about 15 to 25 minutes until the pineapple has gone soft and most of the vinegar and liquids have evaporated. Be careful here and stir gently.

Let the pineapple chutney go cool and bottle in warm jars.

Put on the wax seal and label.

Have a look at the photographs to get the correct idea for the pineapple chutney recipe

Enjoy and thanks for reading

Crazycupcakes