Pineapple & date relish

Pineapple & date relish

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Makes about 1.5kg

This tropical chutney with coriander, mustard and cumin seeds is great with grilled meats, in a bacon sandwich or on a cheeseboard

  • Gluten-free
  • Vegetarian
Nutrition: per 50g serving
HighlightNutrientUnit
kcal63
low infat0g
saturates0g
carbs15g
sugars14g
fibre1g
protein1g
salt0.3g
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Ingredients

Method

  • STEP 1

    Dry-roast the seeds in a small pan until they start to smell fragrant. Tip into a mortar and crush with a pestle until the seeds are broken down but not powdery.

  • STEP 2

    Peel, quarter and core the pineapple. Cut into rough chunks, then transfer to a food processor and pulse until cut into smaller pieces. Tip into a preserving pan or large heavy-based saucepan. Use the processor to do the same to the onions, then the peppers. Tip the vegetables into the pan along with the roasted spices, vinegar, chilli flakes and 2 tsp salt.

  • STEP 3

    Bring to the boil, stirring, then cover and simmer for 10 mins. Add the sugar and dates, and return to the boil, stirring to dissolve the sugar. Simmer for a further 15-20 mins, uncovered, until the mixture is softened but still has a bit of crunch. (Take care when tasting the relish as it will be very hot.)

  • STEP 4

    Meanwhile, wash your jars in hot soapy water and rinse well. Place upright in a roasting tin and put in the oven at 160C/140C fan/gas 3 for 15 mins. Boil the lids (which must be vinegar-proof) for 5 mins, then leave to dry. Remove the jars from the oven and set on a board. Fill the jars and screw on the lids. Label and store in the fridge for up to 4 weeks, or sterilise (see tip, below) and store in a cool, dry place for up to 1 year.

Goes well with

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    Rating: 4 out of 5.1 rating
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