What better to be doing in the blistering heat that is the hottest day of the world, ever (or similar) than to make chutney – slaving over a bubbling pan of yumminess. It’s not that bad actually, at least you get to taste it as often as possible…
I do enjoy the heat, in small doses. I have never been a sunbathing sally, I get so bored sitting, doing nothing as it’s too bright to read your book, and then you get sweaty! However, I can appreciate the warm weather and the soft gentle breeze of a summer afternoon – bliss! I like weather where just a light jacket is needed, for the perfect date… but I digress
This is chutney, made form pineapples and spices, why wouldn’t you like it? You can add this to your cheese board, top some pate on crackers, bake with cod fillets in the oven, have a little experiment!
Ingredients, makes four jars
1 Large, Juicy Pineapple, on the ripe to over-ripe side. Chopped into chunks
2 Onions, finely chopped
1tbsp Nigella Seeds
1tbsp Mustard Seeds
2tsp Turmeric
2 Red Chillies, thinly sliced
300ml White Wine Vinegar
200g Golden Granulated Sugar
Method
1. Add the mustard and nigella seeds to your dry jam pan and toast over a medium heat for a couple of minutes. Careful they don’t burn, keep them moving
2. Now add a glug of olive oil, the onions and turmeric. Stir and cook gently for ten minutes
3. When the onions are soft, add the rest of the ingredients and turn up the heat. When its bubbling away nicely, reduce the heat and simmer for about an hour. You want the pineapple to be soft and breaking down, I use a wooden spoon to bash the chunks up as I am going along
4. Simply pour into sterilised jars and seal. These things get better with age if you can manage to store it before devouring it. It’s delicious immediately though, which is good
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