Lynne’s Pineapple Relish

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
  1. Chop the pineapple flesh into small pieces.
  2. Chop the onion finely.
  3. 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.
  4. Heat gently to dissolve the sugar then raise the heat until you have a good rolling boil.
  5. Stir regularly to prevent sticking and boil until you have a nice thick texture, stirring constantly once the mix becomes thick.
  6. 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.

  7. Sterilise jars and lids, pot the mixture while it is still simmering, lid and seal the pots and allow to cool.
  8. 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.
  9. Open and consume after three months, but remember, the longer you leave it the better it gets.