Our Pineapple Chutney is inspired by a trip to Spitalfields Market – we were going to an exhibition, and stopped there for some street food. Molly and I both had a Vegan Curry and they offered us Pineapple Chutney with it. It was delicious, and we’ve come up with our own version to have at home.
This lovely spicy Pineapple Chutney goes so well with Bean Cakes or Fish Taco’s (and obviously vegan curry). I’m sure it would be lovely with grilled chicken as well. Its super easy to make, just a few ingredients in a pot for 10 minutes or so. If you fancy, you could grate some fresh ginger, lemon zest or pop a few cloves in if you prefer. If you use fresh chilli it won’t have the same potency as dried chilli powder so you’ll need a good 1/2 chilli. If you like it hotter, just taste and adjust -just remember that the heat builds over time so you don’t want to feel your at your max hotness straight away. You can store your Pineapple Chutney in the fridge for a good 5-7 days.
- 80 g Chopped Pineapple I know you can get a fresh Pineapple and cut it up, but that's awfully time consuming. I just use fresh Pineapple that's already prepared, but I'm sure tinned would be fine.
- 1 Shallot - diced If you don't have Shallots, use 1/4 white Onion
- 1 Star Anise
- 3 tbsp Brown Sugar
- 2-3 tbsp Cider Vinegar Start with 2 tbsp and see what you think, if you want it stronger then build up to 3 tbsp
- 1 tsp Mild Chilli Powder If you like stronger spice increase to 2 tsp, or use a stronger Chilli Powder.
- Pop a bit of oil in a pan, and briefly fry the onion til clear
- Add all the other ingredients, and give it a good stir. Bring up to a simmer, and simmer for about 15 minutes. The Pineapple should soften and absorb the flavours without becoming mushy.
- Taste, and adjust the seasoning if you wish. Do remember that the heat will build so don't go overboard. This is great with Bean Cakes, Fish Taco's and grilled meats.