As we posted earlier in the month on egullet.org forum, we were doing a Christmas hamper filled with lots of handmade goodies. But we wanted to do something slightly different, with recipes that have been proven in the professional environment. Fortunately we have access to a virtual library of recipes which have been used, exchanged & traded over the years from many of the top chefs around. This recipe comes from a former 2 Michelin star chef during a period when he was taking some timeout & doing some consulting work.
Spiced Pineapple Chutney
- 2kg Pineapple
- 100ml White wine vinegar
- 1 Cinnamon stick
- 2g Cardamom seeds
- 5g Curry powder
- 2g Fresh ginger
- 2g Ground clove
- 190g Castor sugar
Toast the seeds of the cardamom gently for 5 minutes, then crush them.
Peel all of the pineapple and remove the core, then dice quite finely (1cm cubes), save all the juices that come out.
Place the vinegar, pineapple juice & spices in a suitable pan and simmer for 5 minutes.
Add the pineapple and cook for 15 ~ 20 minutes until tender.
Stir in the sugar and continue to cook until it is at the right consistency.