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Thursday, 8 December 2016

Pineapple Christmas Chutney...

Fancy making some Pineapple Christmas Chutney?

  • 2 tbsp sunflower oil
  • 3 red Del Monte® onions, finely chopped
  • 1 tbsp yellow mustard seeds
  • 1 tbsp black onion seeds (kalonji or nigella)
  • 1 tsp turmeric
  • 2 Del Monte® tinned Pineapple
  • 1 red chilli, deseeded and finely chopped
  •  A thumb-sized piece ginger, finely chopped
  •  250g soft light brown sugar
  •  175ml cider vinegar
  • Sterilised jars


1. Firstly, heat the oil in a large thick-based pan.

2. Next, add the onions and spices to the pan and cook lightly for 5 minutes until fragrant.

3. Next add your remaining ingredients: 2 Del Monte® tinned pineapples, red chilli, ginger, light brown sugar and cider vinegar.

4. Season accordingly, and let simmer for 1 hour until the mixture is dark golden and thick, stirring regularly.

5. Finally pour the mixture into sterilised jars and allow to the mixture time to cool before covering.

Recipe c/o Del Monte.

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