Pineapple chutney

Name: Pineapple chutney
Ingredients: ½ tsp cayenne pepper; juice and rind of ½ lemon; ½ tsp nutmeg; ½ tsp ground ginger; 1 tsp ground coriander; 4 cloves ground; ½ tsp cinnamon; 2 dstspns demerara sugar; 1 tsp ground cumin; ¼ tsp salt; 1 onion; 150 mls pineapple juice; 500 g pineapple, fresh or tinned

Preparation info

Difficulty
Easy

Appears in

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

About

We use this mildly spiced sweet chutney with the tofu-cashew fritters. This recipe makes about 500mls, enough for eight to ten generous portions, but It’s as easy to make double the quantity if you’ve got the pineapple.

Ingredients

1 onion
500 g pineapple, fresh or tinned
150 mls pi

Side dish
Gluten-free
Vegan

Method

FINELY CHOP THE ONION and the pineapple, either diligently by hand or carefully with the pulse function of a food processor. Put them in a heavy pan with the other ingredients and simmer, covered, over a low heat for 30 minutes, stirring occasionally. If it then seems too wet, turn up the heat and cook it, uncovered, at a brisk boil for a few minutes more. Leave the chutney to cool completely b