Black Pineapple Chutney

Hot Fruit Chutney

This sharp, tangy and fruity ‘black’ pineapple is so good it could be a pudding. Steeped in star anise, cinnamon and a cannon of black spices it’s the perfect complement to smoky flavours.

  • 1 pineapple, large, cut into 1cm chunks
  • 2 apples, cubed
  • 1 knob of ginger, 1 inch in length, finely chopped
  • 120ml of cider vinegar
  • 50g of soft brown sugar
  • 2 dried red chillies
  • 1/2 tsp black onion seeds
  • 5cm stick of cinnamon
  • 1 star anise
  • 8 cloves
  • 1 tsp black mustard seeds
  • 1 tsp turmeric
  • 1 tsp salt, to taste
Black Pineapple Chutney

How To Make Black Pineapple Chutney

  1. Peel and chop the pineapple, ginger and apples. Place all of the ingredients in a saucepan over a medium heat and bring to a steady simmer
  2. Adjust the temperature to keep it from boiling too hard and leave to bubble for 1.5 – 2 hours until the mixture is thick, fragrant and caramel-hued.
  3. Taste and adjust salt and sugar to your preference if necessary. Spoon into a hot, sterilised jar and seal while hot.
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