Pineapple Relish

pineapple relish

As promised, some pineapple relish to accompany your oatcakes and cheese.  This relish also tastes great on burgers and although we’re now in to Autumn, I spotted some orange leaves yesterday morning, there will definitely be a few more barbecuing opportunities before the year is out.

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This is somewhere between a relish and a chutney.  The flavours are fresher than a chutney and deeper than a relish.  It has sweetness from the pineapple, sharpness from the lime and vinegar and a kick from the mustard and chilli.

pineapple relish

 

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Pineapple Relish
adapted from Food Network

Makes 1 500ml jar

1 tbsp olive oil

1 onion, finely chopped

1 pineapple, chopped into roughly 1cm chunks

1 tsp salt

1/4 tsp ground black pepper

1/3 cup white wine vinegar

1 teaspoon fresh lime zest

juice of 1 lime

1 tbsp grain mustard

2 tsp crushed chilli/fresh chilli, or as much or as little as you want.

1 clove garlic, chopped

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In a saute pan, cook the onion in the oil until soft and slightly browned, about 5 minutes.

Add the pineapple, and any juice, along with the salt and pepper and gently fry for a couple of minutes.

Add about half a cup of water and allow the mixture to simmer for 20-30 minutes, topping up the water if it starts to dry out.

When the pineapple is softening and has darkened slightly in colour, add in the remaining ingredients and simmer for a further 20 minutes, until the liquid has reduced.

Remove from the heat and allow to cool before serving.  Store in an airtight container in the fridge.

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