Makes 2 x 500ml Jars
Vegan Pineapple Chutney
Serving Suggestion: vegan cheese and oatcakes
Ingredients
- 3 x 400g Nature's Finest Pineapple in Juice
- 2 tbsp rapeseed oil
- 3 red onions, finely chopped
- 1 tbsp yellow mustard seeds
- 1 tbsp nigella (black onion ) seeds
- 1 tsp turmeric
- 1 red chilli, deseed and finely chopped
- 2 garlic cloves, peeled and crushed or finely chopped
- Thumb sized piece of fresh ginger, peeled and finely chopped
- 250g soft light brown sugar
- 175g cider vinegar
- 1 tsp salt
- Heat the oil in large heavy based saucepan. Add the onions and spices and cook over a medium heat for 5mins.
- Add the chilli, garlic and ginger and cook for 1minute.
- Drain pineapple (keep the juice for making smoothies) and roughly chop fruit. Add to the pan along with the sugar, vinegar and salt. Bring to the boil then reduce the heat and simmer for 45mins or until mixture starts to thicken
- Pour into sterilized jars, allow to cool then cover with a disc of waxed paper and a lid