Tomato, pineapple and cucumber chutney recipe
I have adapted a more traditional chutney recipe to include pineapple for sweetness and cucumber, keeping the tomatoes to give sweetness and tanginess. All in all, this is a sensory play that works fantastically with cheese and bread.
Makes enough chutney for 4 jars of 150ml size.
Cook's tip: to skin the tomatoes pour boiling water into a pan with the tomatoes in. When the skin starts to split, drain the water and wash them in cold water before slipping the skin off.
Ingredients
- 600 g tomatoes skinned
- 400 g pineapple chunks
- 280 ml rice wine vinegar
- 2 tsp black onion seeds
- 2 tsp chilli flakes
- 5 -6 curry leaves
- 0.25 tsp cinnamon
- 100 g caster sugar
- 1 large red onion
- 2 tbsp oil
- 2 tsp minced ginger
- 1 pinch salt to taste
- 0.5 large cucumber, cut into bite sized chunks
Details
- Cuisine: Indian
- Recipe Type: Condiment
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Heat the oil in a pan and add the onion seeds and curry leaves and when the onion seeds crackle add the onions and salt. Next, sauté the onion for a minute before adding ginger and cook the mixture until the onion has softened.
- Pour in the vinegar and sugar and stir it and simmer until the sugar has dissolved.
- Pour the tomatoes, cinnamon and pineapple in and lower the heat and simmer until the juices have dried and the mixture is tacky. It should take about 30 minutes.
- Add the cucumber and cook for a further 4 minutes before turning of the heat.
- Make sure the jars have been sterilised before you pour the cooled chutney in.
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