Monday, 8 August 2011

Pineapple Chutney

In and around Kenilworth, I've noticed the best and cheapest pineapples I can remember. So about six weeks ago, I looked through all my notes to find a recipe for preserving pineapples. Except for some beetroot chutney, the chutney stash was non existent, so I went ahead and the result is delicious.

The chutney is golden speckled through with whole mustard grains, and delicious with curries, cold meats, and in this hot weather, a slice of nicely toasted spelt bread, with goats cheese and pickle with large side salad has made a nice meal. Usually I start with some freshly made soup. With a fresh bunch of watercress from the market I add courgettes, peas etc, and Mr S thinks he is getting watercress soup, and I do not mention the courgettes!

Golden Pineapple Chutney

1 Medium Pineapple
500g cooking apple
250ml water
350ml organic cider vinegar
300g white sugar
1tsp each of black and white mustard seeds
1 tsp salt
2tsp caraway or fennel seeds

Peel the pineapple and chop into small pieces the size you want them to be in the chutney, as they retain the size and shape. Peel, core and chop up the apple. Add the fruit to a large pan, with the water, and simmer gently till soft.

Add the vinegar, sugar, mustard seeds, and salt and simmer, stirring frequently for about 1 hr, until thick. If you like your chutney hot you can add some finely sliced green chili before potting. Add the caraway seeds which you have just 'roasted' quickly in a pan. Ladle into hot sterilized jars and seal.

On our way to Stratford on Saturday I popped a copy of this recipe into Jenny's, and realised that several other people had asked for it, and also since it is written on a card, which I may loose, and this is a firm favourite with Mr S....I needed a place where I would find it!

When I was in Stratford, I popped into Lakeland to get some new jam jar lids, and was disappointed to find they do just one size. Being a little bit of a recycler, I often ask people for jars, and there are many now which are not the old 1lb size....but I have found a wonderful on line specialist: the Jam Jar Shop....and am very tempted to get a preserving pan too. At the moment I use my Stainless Steel Pressure cooker bottom. I shall think on this, sleep on this, and if in a few weeks time, I have not found one in one of the many local charity shops, then perhaps it will be a present to myself time.......

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