Name: Pineapple & date relish
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: Makes about 1.5kg
Ingredients: 2 tsp coriander seed; 2 tsp mustard seeds; 2 tsp cumin seed; 1 medium pineapple; 2 red onions roughly chopped; 2 red peppers roughly chopped; 500ml cider vinegar; 1 tsp chilli flakes; 300g granulated sugar; 140g stoned date chopped

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Pineapple & date relish

Pineapple & date relish

Mary Cadogan

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Makes about 1.5kg

Easy

Prep: 30 mins

Cook: 30 mins - 35 mins

A star rating of 4 out of 5.1 ratingRate

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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

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Ingredients

Nutrition

Units:

MetricUS

2 tsp coriander seed
2 tsp mustard seeds
2 tsp cumin seed
1 medium pineapple
2 red onions

roughly chopped
2 red peppers

roughly chopped
500ml cider vinegar
1 tsp chilli flakes
300g granulated sugar
140g stoned date

chopped

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Nutrition: per 50g serving

kcal63
fat0g

low
saturates0g
carbs15g
sugars14g
fibre1g
protein1g
salt0.3g

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.

Recipe from Good Food magazine, February 2014

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