
Pineapple & date relish
This tropical chutney with coriander, mustard and cumin seeds is great with grilled meats, in a bacon sandwich or on a cheeseboard
- 2 tsp coriander seed
- 2 tsp mustard seeds
- 2 tsp cumin seed
- 1 medium pineapple
- 2 red onionsroughly chopped
- 2 red peppersroughly chopped
- 500ml cider vinegar
- 1 tsp chilli flakes
- 300g granulated sugar
- 140g stoned datechopped
Nutrition: per 50g serving
- kcal63
- fat0glow
- 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.