SPICED PINEAPPLE AND TAMARIND CHUTNEY

Serve cold cuts, cheeses and pasta salads with this delicious relish for that extra bit of flavour
SPICED PINEAPPLE AND TAMARIND CHUTNEY
ITP images
SPICED PINEAPPLE AND TAMARIND CHUTNEY
February 11, 2019
Level Easy
Serves 2x250ml Jars
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra

INGREDIENTS

Olive oil, for frying
2 cloves of garlic
1 fresh red chilli
1/2 tsp spinneysFOOD Cumin Seeds
1/2 tsp coriander seeds
1/2 tsp spinneysFOOD Chilli Powder
1 tsp nigella seeds
1/4 tsp ground cardamom
8cm piece of root ginger, finely grated
1 cup white grape vinegar
200g spinneysFOOD White Sugar
2 tsp tamarind paste
2 whole pineapples, peeled, cored and roughly chopped

METHOD

  • 1

    Heat the oil in a large frying pan

  • 2

    Add the garlic and chilli and sauté until soft

  • 3

    Add the spices and sauté until fragrant – about 3-4 minutes

  • 4

    Add the ginger, vinegar, sugar, tamarind paste, pineapple and simmer for 10 minutes until reduced and sticky

  • 5

    Season to taste

  • 6

    Pour into sterilised jars and seal

ALSO TRY

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This chutney recipe works well with just about all cheeses - especially salty, tangy blue cheese or a sharp, aged Cheddar
Add that extra bit of zing to your dish with this lip-smacking recipe for pickled blueberries
Chef Gary Rhodes share his fabulous recipe for grape chutney - the perfect choice for a festive cheese board