Pineapple Chutney

  • 2 white onions, peeled and diced into small chunks
  • 50ml olive oil
  • 1 tsp brown mustard seeds, toasted
  • Salt and pepper
  • 1 garlic clove, peeled and finely sliced
  • 1 pineapple, peeled and cut into chunks
  • 1 sprig of fresh rosemary
  • 1 tbsp (floral) honey
  • 120g light brown sugar
  • 50g blanched almonds, toasted

In a saucepan, sweat off the onions in the olive oil for 10-15 minutes.

Add the mustard seeds and season.

Add the garlic, followed by the remainder of the ingredients, and stir.

Gently stew down for 1 hour or more until a jammy consistency.

Adjust the acidity – adding a touch more sugar if necessary – and season accordingly.

Recipe courtesy of Matt Tebbutt

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