This sweet and sour, hot and spicy pineapple chutney is so delicious that you’ll want to use it on everything, from grilled chicken to hamburgers to ice cream!
What do I need?
- 2 tbsp olive oil
- 3 red onions, finely chopped
- 1 tbsp mustard seeds
- 1 tsp turmeric
- ¼ tsp ground coriander
- 6 cups fresh pineapple pieces
- 1 red birdseye chilli, deseeded and finely chopped
- 2 ½ cm piece of ginger, peeled and grated
- 250 g light brown sugar
- 175 mL apple cider vinegar
- 1 tsp salt
How do I make it?
- Heat olive oil in a large saucepan. Add onions, mustard seeds, turmeric, and ground coriander and cook for 5 minutes or until fragrant.
- Add the remaining ingredients and stir to combine.
- Cook on low simmer for 1 hour until thickened.
- Pour into sterilised jars and allow to cool before covering.
This chutney will keep in sterilised jars for up to 1 year.