_0.JPG "Maunika Gowardhan")
A sweet and tangy pineapple chutney with black pepper and cumin. This is ideal as a gift for Christmas!
Ingredients
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 large garlic clove, chopped
- 1 pineapple, cored and cut into chunks
- 30 ml1 fl oz malt or cider vinegar
- 85 g3 oz light brown sugar
- ½ tbsp coarsely ground black pepper
Method: How to make Pineapple and black pepper chutney
In a heavy based saucepan, heat the oil on a medium flame.
Add the cumin seeds and chopped garlic, sautéing for a couple of minutes.
Tip in the pineapple chunks and stir, cooking it for 7-10 minutes.
Now add the vinegar and sugar. Stir well to make sure the sugar dissolves. The brown sugar will give the chutney a lovely caramel colour.
Simmer on a medium heat and cook for a further 10 minutes.
At this stage add most of the black pepper, leaving a pinch aside for later. If you feel your chutney is drying out, you can add a bit of water to moisten it. Continue to simmer for 45 minutes until the chunks soften and most of the moisture has evaporated. You are looking for a syrupy consistency.
Now add the remaining crushed black pepper and stir through. Leave to cool and spoon into sterilised jars. Seal and leave unopened in a cool place. The chutney will keep for 4-6 weeks.
