Who does not love the sweet taste of pineapple? Personally, I always try to incorporate pineapples in as many dishes as possible like when I serve pineapple chutney as they just elevate the taste of a dish to another level. I am in love with pineapples because I do not even need to peel it to get the pineapple rings or juice as I can buy the canned ones. But a friend of mine warn me as that canned pineapples may be tasty but they are not as nutritious as the fresh ones and that there is a device that can help peeling it off from its skin and core at the same time. So I bought myself a pineapple corer and was happy to show off to everyone that I can peel like a pro.
When it comes to the best pineapple chutney, here are the ingredients:
A kilo of chopped pineapple (chop it until you have small pieces of pineapples)
300 grams of chopped onions
8 tablespoons of white wine vinegar or balsamic vinegar blanco
250 grams of cane sugar (or 125 grams of cane sugar and 125 grams of preserving sugar)
A tablespoon of salt
2 cloves of crushed garlic, added with a pinch of salt
A tablespoon of black cumin
2 tablespoons of curry powder
Half teaspoon of turmeric
Half teaspoon of ginger powder
100 ml water on the side
The cooking directions are:
1. Put the chopped pineapples and onion inside a high pot. Put everything, beside the water inside the high pot, too. Put the high pot content to a boil.
2. Wash your jars and while they are still wet, put them on the grid of the oven. Then you need to switch the oven on and heat it until it reaches the temperature of 160 degree Celsius. Once it reaches the temperature, let it run for 10 minutes before you switch it off. This is to sterilize the jars. Then put the lids on the pots after filling them with water.
3. Cook the jars for a few minutes together with the chutney.
4. Let the chutney cook and bubble for about 30 – 40 minutes. You need to stir it often so that you will not have things sticking at the bottom part. You may be required to add water, that is why you need to prepare water on the side.
5.Take the jars out of the oven and then put in the chutney carefully to the jars. Put a few spoons first to see if you have massive bubble in the jars. When you see the bubbles, then it means that it is too hot. Just wait until it stops bubbling then add the rest of the chutney.
6. Close the jars with the lids and then cool it off for about 10 minutes before you are ready to eat it.
