Pineapple chutney

Home-made chutney will impress your guests, and you won’t believe how easy it is! Pineapple makes a delicious change to classic mango chutney.

Hands-on time 15min. Cooking time about 1hr 20min. Makes 1 x 750g jar

◆ 1tbsp vegetable oil ◆ 1 red onion, finely chopped ◆ 2tsp yellow mustard seeds ◆ 3cm (1¼in) piece fresh

ginger, finely chopped ◆ 1 green chilli, deseeded and

finely chopped ◆ 1 medium pineapple, roughly 600g (1lb 5oz), peeled and cut into 1cm (½in) chunks ◆ 150ml (5fl oz) cider vinegar ◆ 100g (3½oz) light soft

brown sugar ◆ ½tsp ground turmeric ◆ 2tsp nigella seeds ◆ 25g (1oz) desiccated

coconut, toasted ◆ Small handful fresh coriander, roughly chopped (optional, see GH TIP)

1 Heat the oil in a large saucepan over a medium heat. Add the chopped

onion and cook for 10min, until slightly softened, then add the mustard seeds, ginger and chilli and cook for a further 2min. 2 Add the chopped pineapple, cider vinegar, sugar, turmeric and nigella seeds with ½tsp salt and 100ml (3½fl oz) water and bring to a simmer. Cover with a lid and cook, stirring occasionally, for 30min, then remove the lid and cook for a further 30-40min, stirring regularly, until the chutney has thickened and has a soft, jammy consistency. Add the toasted desiccated coconut for the final 5min. This will thicken the chutney further. 3 Once cooked, remove from the heat and transfer to a bowl to cool or spoon into jars (see GH Tip). Stir through the coriander before serving.

PER 1TBSP SERVING

28cals, 0g protein, 1g fat (0g saturates), 5g carbs (5g total sugars), 1g fibre