One of the recipes I developed for Raisins of SA recently was this easy pineapple and raisin chutney. Its a little spicy and sweet but not hot. It is as much relish as a chutney and goes brilliantly with any curries or dolloped onto a burger or hot dog. I love to have it on a cheese board to temper a sharp Cheddar or sweeten goats cheese.
*Cooks notes: Use a blend of seedless golden sultanas and juicier seedless Thompson raisins (choose the softest 2 types of seedless raisins). If you like a spicier chutney, add ½ teaspoon chilli powder to the mix.
Pineapple & raisin chutney
- 1 cup golden sultanas
- ½ cup seedless raisins anther soft variety
- 1 small pineapple peeled core removed and chopped into very small pieces (about 230 – 250gms or 1 ½ cups)
- 1 small red onion finely chopped
- ½ tsp ground ginger
- 1/4 cup plus 1 tablespoon apple cider vinegar
- ½ cup of water
- 2 tsp garam masala
- 1 tsp salt
- 2 Tbsp brown sugar
- Place all the ingredients into a medium heavy-based pot and bring it to the boil with the lid off for 10 minutes. Put the lid on and cook further over low heat for about 30-40 minutes with the lid on, stirring occasionally and until you have a thick and slightly pulpy chutney.
- This is a chunky chutney but if you prefer it smooth, blend at the end to thin it out. Store in sterilized jars for a few weeks in the fridge.
More of my favourite preserves:
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