Sweet pineapple & chilli chutney

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• bumble8899

  02 January 2013

  bumble8899 commented on this recipe

  It was a great success but I did add some salad dressing.

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• Nikki

  13 February 2013

  Nikki rated and commented on this recipe

  

  Made this as an accompaniment to a ginger glazed ham and it was wonderful.

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• Ange from Bidford-on-Avon

  26 May 2013

  Ange from Bidford-on-Avon commented on this recipe

  I had some pineapple to use up & spotted this recipe... I admit to being a bit dubious but yes, it works! Used it to accompany chicken wraps with some soured cream & chive dip. Two days later, mixed it with some leftover roasted new potatoes & beetroot & reduced it down in a pan to a gorgeous sticky glaze as a side dish to a BBQ.

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Ingredients

• 150ml cider vinegar
• 150g caster sugar
• 1 small pineapple , trimmed, peeled and diced
• 2 small red onions , very finely chopped
• 2 red chillies , finely chopped (leave the seeds in if you like it hot)

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 15 mins

Cook 5 mins

Vegetarian, Vegan, Low-fat

Ingredients

• 150ml cider vinegar
• 150g caster sugar
• 1 small pineapple , trimmed, peeled and diced
• 2 small red onions , very finely chopped
• 2 red chillies , finely chopped (leave the seeds in if you like it hot)

PER SERVING

97 kcalories, protein 1g, carbohydrate 23g, fat 0 g, saturated fat 0g, fibre 1g, sugar 22g, salt 0 g

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