A Quick Pineapple Relish or Chutney

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A quick relish to make using fresh or tinned pineapple. Serve it with fatty meats like pork belly, roast pork, pulled pork, roast ham, in sandwiches and wraps and with roast chicken. Leave it for a day before you use it to let the flavours develop and for the acidity to settle (it can taste quite sharp on the first day). If you want to go the whole hog and seal it in preserve jars, store them in a dark cupboard and it will keep for up to a year.

Ingredients

2 shallots, peeled and finely chopped
120g demerara sugar
100ml cider vinegar
320g pineapple (fresh or drained from a tin)
1/2 to 1 red or green chilli, deseeded and finely chopped (optional)
1 inch piece of ginger, peeled and finely chopped
Pinch of salt

Instructions

1. Place all the ingredients into a non-stick or heavy pan. Bring to the boil over a medium heat (you don’t want it to boil too quickly). Stir so that the sugar dissolves. When it does, turn the heat to low and cook for about 20 minutes if you have used tinned pineapple and up to 30 minutes if you use fresh pineapple. Keep an eye on it and stir every few minutes. The relish will thicken as it cooks and it may boil over or stick to the saucepan.

2. When the mixture has thickened (if you run a wooden spoon handle through it will leave a trail) spoon it into a bowl or warm sterilised jars. Leave to cool and cover. Store in the fridge for up to a week or if you seal it in sterilised proper preserve jars, keep it for up to year in a dark place.

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