Pineapple Chutney

Name: Pineapple Chutney
Yield: Makes 500 ml
Ingredients: juice of the pineapple (approximately 4 tablespoons); 1 medium cooking apple, peeled, cored and finely chopped; 1 ripe pineapple, peeled and chunked into bite-size pieces; 2 star anise; 1 teaspoon mustard seeds; 1 cinnamon stick, broken into pieces; 3 cloves; 100 ml rice (or cider) vinegar; 150 g demerara sugar; 100 ml rice (or cider) vinegar; 100 ml rice (or cider) vinegar; 1 teaspoon turmeric

Preparation info

Makes
500 ml

Difficulty
Easy

Appears in

How to be a Domestic Goddess

By Nigella Lawson

Published 1998

About

This is fabulous with cold ham. And you can water it down and use it to glaze hams after you’ve poached them and before you’ve oven-blitzed them. And I adore it with cold turkey – along with some cold bread sauce and a spot of English mustard – in a Boxing-Day sandwich. Cold chicken and mayonnaise can always stand in.

Ingredients

1 ripe pineapple, peeled and chunked into bite-size pieces
juice of the pineapple (approximately 4 tablespoons)
1

Preserve
Gluten-free
Vegan

Method

Put all the ingredients into a heavy-based saucepan. Bring to the boil, and simmer for 45 minutes or so, until you have a rough, jammy pulp.

Cool slightly and then ladle into the washed and sterilized jars.