My pineapple and spices chutney

Yield 6 jars of 250 ml



  1. In a large pan sweet the onions in a little oil, add the turmeric, ginger and chili to allow the flavours be released. 
  2. Add the diced fruit. Stir to combine with onions ans spices. 
  3. Add the sugar, stir to combine. Add the vinegar and stir to combine.
  4. In a metal or muslin strainer add the crushed gloves and cardamom so you can easily remove them after infusion.
  5. Bring to a boil for a few minutes and than reduce the heat, cover and simmer for about 2 hours. 
  6. You are looking for a jam like consistency, rather more thick versus runny. 
  7. Jar in sterilized jars, label and store up to 1 year in a cool, dark and dry place. Don't eat for at least 1 month after making to optimize the flavour.


on by Sandra Slawinski

Recipe by Leeks and High Heels at