Words from Lynne
- 3lb pineapple flesh
- 1lb sugar
- 1 pint cider vinegar (white wine vinegar will do)
- 1 medium onion
- Dried chilli flakes to taste
- 2 tsp powdered ginger
- 2 tsp whole mustard seed
- 1 tsp whole black peppercorns
- 6-8 cloves
- 1 tbsp grated fresh ginger
- Chop the pineapple flesh into small pieces.
- Chop the onion finely.
- Put all the ingredients into a strong pan large enough to accommodate them with plenty space to spare. A preserving pan is best but a very large ordinary pan will suffice.
- Heat gently to dissolve the sugar then raise the heat until you have a good rolling boil.
- Stir regularly to prevent sticking and boil until you have a nice thick texture, stirring constantly once the mix becomes thick.
- Sterilise jars and lids, pot the mixture while it is still simmering, lid and seal the pots and allow to cool.
- Label the jars when cool making sure that you date the labels and add instructions that they should not be eaten for at least three months.
- Open and consume after three months, but remember, the longer you leave it the better it gets.
If you want a chunky chutney, leave it as it is. If you want a relish that you can spread in sandwiches and the like, use a whizzy stick (stick blender) to achieve the consistency you want.