Pineapple and Butternut Chutney

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Preparation info

  • Makes about

    350 g

    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Ingredients

  • 75 g red onion – diced
  • 30 ml oil
  • 125 g butternut – diced
  • 150 g pineapple – diced
  • 17 g sugar
  • 5 g salt
  • 1 g ground paprika
  • 40 ml red wine vinegar
  • 40 ml water

Method

In a pot, cook the onions in the oil until they have softened slightly. Add the butternut and cook to soften slightly, followed by the pineapple and the remaining ingredients.

Cover the pot with a cartouche (paper or silicone lid) and simmer gently for 1 hour or until the butternut is soft but still holds its shape.

Transfer the mixture to a vacuum bag immediately and vacuum seal, and refrigerate until needed.