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Pineapple Chutney

Servings: 1 pint
Author: Shawn

Ingredients

  • 10 coriander seeds
  • 6 black peppercorns
  • 6 cloves
  • 1/2 inch piece cinnamon stick
  • 1 Tbs canola oil
  • 1 cup diced white onion
  • 1 1/2 tsp yellow mustard seeds
  • 1 1/2 tsp brown mustard seeds
  • 1 pineapple peeled, cored, and cut into 1/2 inch pieces
  • 1/4 tsp ground turmeric
  • 1/2 tsp dried ginger
  • 1 small dried chili pepper seeds removed and broken into pieces
  • 125 g dark brown sugar (1/2 cup + 2 Tbs)
  • 90 g white vinegar (1/3 cup)

Instructions

  • Place coriander seeds, peppercorns, cloves, and cinnamon stick in a small spice infuser or tie up in a small sachet made from muslin.
  • Heat oil in a large saucepan over medium heat. Add onions and cook, stirring occasionally, until tender, about 7 minutes. Add mustard seeds, and cook an additional 2 minutes.
  • Add pineapple, turmeric, ginger, chili pepper, brown sugar, and vinegar, and bring to a boil. Place sachet in pan so that it's submerged.
  • Reduce heat and simmer until thickened, about 2 hours.
  • Pack in a clean jar and refrigerate.