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Pineapple, onion and chilli chutney recipe

Pineapple, onion and chilli chutney recipe


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  • Recipes
  • Dish type
  • Preserves
  • Chutney

When a supermarket that had stocked an amazing pineapple chutney discontinued it, we had a jar left with a list of ingredients so I took to playing around with quantities to try and match the original. The recipie can be changed to your own chilli level, this one has a kick but it can be made much hotter by adding extra dried or fresh chillis.

14 people made this

IngredientsMakes: 4 -8 jars

  • 2 ripe or over ripe pineapples (about 1kg)
  • 1kg red onions
  • 1 whole garlic bulb
  • 200g root ginger
  • 5 mild red chillies
  • 5 ginger chillies
  • 10 rocket chillies
  • 1/4 nutmeg, finely greated
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 24 whole cloves
  • 1 tablespoon ground mace
  • 1 tablespoon mustard powder
  • 3 tablespoons nigella seeds (black onion seeds)
  • 6 tablespoons paprika
  • 2 tablespoons celery seeds
  • 1.8kg sugar
  • 6 whole star anise
  • 3 to 6 tablespoons cornflour
  • 1.6 liters malt vinegar

MethodPrep:20min ›Cook:1hr30min ›Ready in:1hr50min

  1. Peel the pineapple, ginger, garlic and onions. Remove the stalks from the chillies but leave in seeds.
  2. Either finely chop all the fresh ingredients or (by far the quickest) use a food processor and in batches finely chop. I tend to finely chop all but one pineapple, then hand cut it into small chunks to add some texture. If you would like it as a really chunky chutney hand cut both pineapples.
  3. Add all the chopped ingredients to a large pan, then add all the spices, vinegar and sugar, and stir until the sugar is dissolved.
  4. Put on a low-medium heat and simmer until the pineapple and the onions turn translucent, the liquid has thickened and chutney has a rich dark colour, about 1 to 2 hours. It's very important that you do not boil the mixture, keep a eye on it and stir often. Make sure you do not cook it for too long, otherwise the sugar will crystallise and harden to a big lump.
  5. Mix 3 tablespoons cold water with the cornflour, then add to the hot mix. Stir in and continue to cook for 5 minutes. Check the consistency: drip some chutney onto the back of a cold spoon, the hot mix will become much thicker as it cools. if necessary add more cornflour mixed with water.
  6. Once you are happy with the consistency, take off the heat. Pour into sterilised jars, place lids onto the jars and screw the lids on tightly. Allow to cool for 1 to 2 hours before storing.

Tip

This chutney gets better with time. Let it sit for at least 1 month to give a chance for the spices to infuse and create a deeper more complex chutney. But if you can't wait it's great as soon as it's done as a glaze on ham or chicken.

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Pineapple Chutney

This delicious pineapple chutney recipe is perfect to serve with just about any grilled meat. Chutney may seem like a complex type of recipe, but it is very easy to make. You just cook together some fruit, spices, onions, and vinegar or lemon juice until the mixture thickens and boils. The resulting sweet, spicy, and savory sauce can be served with chicken, meat, or fish, or used as an appetizer spread, especially with soft cheeses such as brie, Camembert, or cream cheese. Use it in curries, or crock pot recipes too.

You can make this recipe with other fruits. Try pears, or peaches, or apples. Just peel the fruit and cut it into even pieces. Then continue with the recipe.

You can make this chutney as mild or as spicy as you'd like. Add some crushed red pepper flakes, increase the amount of curry powder, or add minced jalapeños or habanero peppers.

This chutney, like all chutneys, freezes well too. Let the chutney cool, then ladle into freezer containers in 1/2- or 1-cup portions. Label, seal, and freeze up to three months. To thaw, just let the chutney stand in the fridge overnight. You can reheat it before you serve it, but it's excellent cold.


How to make homemade pineapple chutney

Heat the oil in a large saucepan over a medium
heat. Add the chopped onion and cook for 10min,
until slightly softened, then add the mustard seeds, ginger and chilli and cook for a further 2min.

Add the chopped pineapple, cider vinegar, sugar, turmeric and nigella seeds with ½tsp salt and 100ml (3½fl oz)
water and bring to a simmer. Cover with a lid and cook, stirring occasionally, for 30min, then remove the lid and cook for a further 30-40min, stirring regularly, until the chutney
has thickened and has a soft, jammy consistency. Add the toasted desiccated coconut for the final 5min. This will thicken the chutney further.

Once cooked, remove from the heat and transfer to a bowl to cool or spoon into jars (see GH Tip). Stir through the coriander before serving.


Attachment Mummy

Whether you're looking for a last minute gift, something to offer the neighbours, or an addition to the Boxing Day table, this chutney is really simple and really tasty. It will go perfectly with leftovers and a hot or cold buffet. While away a bit of time in the kitchen tackling this and some of our other recipes, there's always time for a bit of cooking mindfulness therapy amidst the mayhem!

Pineapple Christmas Chutney

Ingredients

2 tbsp sunflower oil
3 red onions, finely chopped
1 tbsp yellow mustard seeds
1 tbsp black onion seeds (kalonji or nigella)
1 tsp turmeric
2 cans whole 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. Heat the oil in a large thick-based pan, then add the onions and spices and cook lightly for 5 minutes until fragrant.

2. Add the remaining ingredients: 2 Del Monte® tinned pineapples, red chilli, ginger, light brown sugar and cider vinegar.

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

4. Pour the mixture into sterilised jars and allow time to cool before covering.


Pineapple chutney

Chloë King's sumptuous pineapple chutney recipe is the perfect go-to chutney for parties and barbecues. It has a wonderful spicy headiness and heat from the chillies, making it work well with everything from punchy curries to barbecued meats and cheese boards.

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I slow-cooked six rolled pork shoulders for my wedding. I recommend this to anyone who’s not a princess and looking for a thrifty way to serve dozens of guests. A DIY wedding buffet does somewhat eat into ones beautifying time, however. On the morning of my wedding I found myself hurriedly pulling pork rather than leisurely setting curls, only to later find myself diverted on route to the evening reception and missing the food!

Fortunately, I had employed help from Brighton’s supper club supremo Tina ‘Cantina’ Horvath, who served up and improved my pulled pork in sourdough baps with the addition of her féted pineapple chutney, which all our guests enjoyed to the point there was none left for me to taste. 'Did you make the amazing chutney?' They asked, to which I humbly, or bitterly, replied, 'No, Tina made the chutney'.

I hope Tina won’t mind me sharing that pineapple chutney is perfect for your summer party armoury. I’ll give three reasons. One: it’s cheap. For my birthday I cooked a vat of coconutty ‘pull-apart-y beef’ rendang, rice, daal, salads, and pineapple chutney. The pineapples were 59p each and two make a one-litre Kilner jar, plenty for at least 20 guests.

Two: it’s easy. Chop it, bung it in a pot with a load of spices, leave it for one-and-a-half to two hours and then scoop it into a sterilised jar. Serve the next day or keep in the fridge on standby for that inadvertently popular bank holiday barbecue or a Ploughman’s lunch. (Although do let the chutney return to room temperature before serving. I find the texture of pineapple does not take kindly to refrigeration.)

Three: it’s perky. The sweet acidity of pineapple withstands the addition of plenty spices, and from my tests, the more savoury you make pineapple chutney, the more surprising and better it is.

Tina’s recipe is based on one in Nigella Lawson’s How to be a Domestic Goddess and I too have used this as inspiration.


1. Peel the onions and chop.

2. Using a large heavy pan, heat the oil then add the onions and cook until they become transparent. Make sure you don't let the onions brown as this will result in a bitter taste.

3. Add the remaining ingredients to the pan.

4 Stir to combine and leave to boil on a medium heat for 30 minutes stirring occasionally to ensure nothing sticks to the bottom of the pan.

5. After 30 minutes, turn the heat down and let the chutney reduce down until it becomes a thick jam-like consistency. This should take between 1 1/2 to 2 hours.

Stir every now and again to prevent sticking to the bottom of the pan. When the chutney has reduced enough so it is thick (like jam), you can use a potato masher to mash it down or if you like the texture lumpy, leave as it is. I have mashed mine (in the photo above) until it is only slightly lumpy.

6. If you are going to use the chutney within the next few days, it will keep nicely in the fridge once cooled, in an airtight container.


Recipe Summary

  • 1/4 cup vegetable or peanut oil
  • 1 red onion, cut in 1/2-inch cubes
  • 1/4 cup ginger, minced
  • 1 tablespoon jalapeno pepper, diced
  • 1 tablespoon garlic, minced
  • 3 tablespoons curry powder
  • 1 1/2 cups white vinegar
  • 1/2 cup fresh orange juice
  • 1 cup brown sugar
  • 1/2 cup dark raisins
  • 1 pineapple, cut into 1/2-inch squares

In a saucepan, heat oil over medium-high heat until hot but not smoking. Add red onion, and cook until translucent, 3 to 4 minutes. Add ginger, jalapeno pepper, and garlic stir for 1 minute.

Briefly heat curry powder in another dry saute pan until it just begins to smoke. Add white vinegar, orange juice, brown sugar, raisins, and pineapple.

Add curry mixture to onion mixture, and simmer, stirring occasionally, until liquid has thickened slightly, 15 to 20 minutes.

Remove from heat, and allow to cool to room temperature. Store refrigerated in an airtight container for up to 2 weeks.


Pineapple Chutney

Though delicious, pineapple has found itself part of some rather unsavoury culinary combinations over the years. First, came the somewhat strange pineapple and cheese cocktail stick affair. Hardly the high point of the party buffet. Then, as if to add insult to tropical injury, the Hawaiian pizza crept up when no one was looking. My recipe for pineapple chutney, however, belongs to the brighter side of this unfortunate fruit’s repertoire.

Juiced or simply cut up and enjoyed, pineapple is one of the very sweetest and most enjoyable fruits in existence. That said – as with most fruit – there is a fine line between a ripe pineapple and one a little past its best. Of course, a perfectly ripe specimen can be employed to great effect, but chutney also provides a tremendous gastronomical retirement for your partially fermented fruit.

Unlike the shop bought stuff, this pineapple chutney is best described as strong and full-bodied. With plenty of whole spices, a decent hint of chilli and a range of textures, this recipe distances itself somewhat from its overly-sweet, smooth and bland mass-produced cousin. I like my chutney rough and ready (to enjoy), let’s hope you do too. Oh, and it’s delicious with a good, strong cheddar – just don’t come armed with a cocktail stick.

Pineapple Chutney

  • 2 pineapples, peeled and diced with core (around 1kg)
  • 2 red onions, roughly chopped
  • 2 tbsp olive oil
  • 200ml cider vinegar
  • 275g light brown sugar
  • 3 cloves
  • 4 cardamom pods, bashed
  • 1 tsp coriander seeds
  • 5 peppercorns
  • 1 tsp turmeric
  • 1 tsp chilli flakes
  • 1 tsp salt
  1. Heat the olive oil in a large thick-based saucepan and cook the onions until translucent. Add the spices and continue to cook for 2 minutes.
  2. Tip in all of the remaining ingredients and simmer for an hour or until thick and dark. Meanwhile, sterilise three jars by filling them with boiling water and drying them in the oven.
  3. Tip the chutney into the jars and seal immediately. Leave for at least a week to mature.

Cost: Chutney is never particularly expensive to make, especially when you can buy two pineapples for £1! Such an incredible saving means that you should be able to recreate this for around £1.50.


Pineapple, onion and chilli chutney recipe - Recipes

When I asked my husband to bring me home a pineapple from the shops to use when making my Hawaiian Turkey Burgers, I imagined a small to medium sized one but I received the biggest pineapple I have ever seen……it was enormous. I only needed a few slices for my Turkey Burgers we ate a couple of slices and I was still left with a large amount to use up and I was delighted when I spotted the recipe for Pineapple Chutney towards the end of Nina and Jo Littler’s Book, Thrive on Five.

A perfect way to use up the remainder of the pineapple…….mind you, I trebled the recipe so it gives you an idea of how large the pineapple was !

I didn’t have fresh curry leaves so omitted them and rather than use caster sugar I substituted with coconut sugar and the result was still excellent.

I still had some Turkey Burgers in the freezer and the chutney went really well with them. Alternatively, it tasted delicious on crackers (still warm) and would be a superb accompaniment to any cold meat.

INGREDIENTS:

1 tablespoon sunflower oil (I used olive oil)
1 cinnamon stick
1 teaspoon cumin seeds
1 teaspoon mustard seeds (I used a mix of yellow and black)
Sprig of curry leaves (leave out if you can’t find fresh leaves)
1 small onion, finely chopped
1 heaped teaspoon grated root ginger
1 red chilli, finely chopped
1 teaspoon ground turmeric
2 tablespoons cider vinegar
1 tablespoon caster sugar (I used coconut sugar)
230g pineapple pieces in juice, drained and chopped OR equivalent weight of fresh pineapple

Heat the oil in a heavy-based pan and add the cinnamon stick followed by the cumin seeds, mustard seeds and curry leaves (if using). Fry for about 30 seconds or until the seeds start to change colour and pop.

Add the onion and cook for two minutes before adding the ginger and chilli. Cook for a further two minutes before adding the turmeric.

Add the vinegar, sugar, pineapple and 175ml of water and simmer for just over one hour, stirring from time to time.

The chutney will keep in the fridge, in an airtight container, for up to one week.

NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.


Recipe Summary

  • 2 tablespoons vegetable oil
  • 1 teaspoon crushed red pepper flakes
  • 1 large sweet onion, minced
  • 4 inch piece fresh ginger root, peeled and minced
  • 1 large yellow bell pepper, diced
  • 3 large ripe mangoes, peeled, pitted, and diced
  • 1 small pineapple, peeled and diced
  • ½ cup brown sugar
  • 1 ½ tablespoons curry powder
  • ½ cup apple cider vinegar

Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.

Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.


Tangy & Spicy Chunky Pineapple Chutney Recipe

Tangy & Spicy Chunky Pineapple Chutney Recipe is a delicious side dish that can go well with absolutely any meal. chunky pineapple tossed in South Indian tadka, it can go well along with puris or parathas or even as a side dish to any main meal.

Tangy & Spicy Chunky Pineapple Chutney Recipe is a delicious chutney with minimal cooking and absolutely no grinding.

Pineapple chunks are tossed in a South Indian tadka of curry leaves along with local Sri Lankan spices such as cinnamon and cardamom, some chilli flakes and paprika powder that add some heat to the chutney. Serving it along with some piping hot steam rice is also a good idea.

Serve Tangy & Spicy Chunky Pineapple Chutney Recipe as a side along with a Sri Lankan meal of Veechu Parotta Or Ceylon Parotta Recipe and Sri Lankan Style Fried Egg Curry Recipe, and finish the meal with a dessert of Paruppu Payasam Recipe

If you like this recipe, you can also try our other Pineapple Recipes:


Watch the video: In Less Than 5 Minutes Make Red Chilli Chutney. Goes Well With All Snacks#shorts


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