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.
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 before using. Stored in an airtight container in a fridge, it will keep for up to ten days.
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