Sweet pineapple & chilli chutney
- Sarah Cook
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Serves 10
Easy
Prep: 15 mins
Cook: 5 mins
A star rating of 5 out of 5.3 ratingsRate
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A fruity, spicy pickle to contrast with hot savoury recipes - add the chilli seeds if you can handle the heat!
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
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150ml cider vinegar
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150g caster sugar
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1 small pineapple
trimmed, peeled and diced
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2 small red onions
very finely chopped
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2 red chillies
finely chopped (leave the seeds in if you like it hot)
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Nutrition: per serving
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kcal97
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fat0g
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saturates0g
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carbs23g
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sugars22g
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fibre1g
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protein1g
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salt0g
low
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Method
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step 1
Bring the vinegar and sugar to a simmer in a big pan. Tip in the pineapple for 1-2 mins, then remove from the heat and tip into a serving bowl. When almost cool, stir in the onions and chilli. Cool completely, then chill (for up to 24 hrs) until ready to serve.
Recipe from Good Food magazine, January 2013
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A star rating of 5 out of 5.3 ratings
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