members recipes

Cooking your own chutneys is great and most of the times it´s easier than you would think. All you have to do is to think of an ingredient to start with, in this case it is pineapples. Next step is to think of matching spices and most of the times I´m adding onions. A couple of jars to fill the chutney into and you´re all prepared! This chutney goes very nice with chicken. I always get about 900 to 1000 ml of chutney out of this recipy.

Ingredients
1 kilo of pineapple, already chopped in small pieces
300 g onions, chopped finely
8 tblsp balsamic vinegar blanco or white wine vinegar
250 g cane sugar (if you get hold of it you can replace half of it with preserving sugar)
1 tsp salt
2 cloves of garlic, crushed with salt
1 tsp black cumin
2 tsp curry powder
1/2 tsp tumeric
1/2 tsp ginger powder

100 ml water on the side

Method
Put the chopped up pineapple and onions into a high pot, add all the rest of the ingredients (apart from the water) and bring to boil.

Rinse out your jars or wash them and place the still wet jars on the grid of your oven, upside down. Now switch on the oven and heat it up to 160°C. When it´s reached the temperature, let it work for about 10 minutes, then switch it off. Your jars are sterilised now. Put the lids in a pot filled with water and cook them for a few minutes, alongside the chutney.

Let the chutney bubble gently for 30 to 40 minutes. Stir often so it doesn´t stick to the bottom. Depending on whether you cook it with or without a lid you might have to add some water, that´s what the water on the side is for.

Take the jars out of the oven and carefully fill the chutney in. Only fill in a few tablespoons at first to check whether it´s bubbling massively in the jar, in this case it´s too hot and takes a couple seconds until you can properly fill it. Just wait until it stops bubbling.

Put the lid on the jar and place it on your worktop upside down for 10 minutes, then turn round and leave to cool off.

My chutneys taste better after having rested for at least a week.