Pineapple Chutney

Name: Pineapple Chutney
Yield: Serves 4 as an accompaniment
Cuisine: British
Ingredients: 50 g blanched almonds, toasted; 120 g light brown sugar; 2 white onions, peeled and diced into small chunks; 50 ml olive oil; salt and pepper; 1 garlic clove, peeled and finely sliced; 1 tsp brown mustard seeds, toasted; salt and pepper; 1 tbsp (floral) honey; 100 ml cider vinegar; 1 pineapple, peeled and cut into chunks; 1 sprig of fresh rosemary

Preparation info

Serves
4
as an accompaniment

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This is the perfect accompaniment to hammed duck legs cured in brine or other cooked meats.

Ingredients

2 white onions, peeled and diced into small chunks
50 ml olive oil
1 tsp

Europe
United Kingdom
Side dish
Gluten-free
Vegetarian
April
Spring
March

Method

In a saucepan, sweat off the onion in the olive oil for 10–15 minutes. Add the mustard seeds and season. Add the garlic, followed by the remainder of the ingredients, and stir.

Gently stew down for 1 hour or more until a jammy consistency. Adjust the acidity adding a touch more sugar if necessary – and season accordingly.