Spiced Pineapple Chutney

This one pairs very well with mature Cheddar and some salty biscuits.

Fills 2 × 250ml jars Prep time: 20 minutes Cooking time: 1 hour 30 minutes

250g onion, chopped

250ml water

800g pineapple, cubed

250ml vinegar

100g raisins, roughly chopped

2cm piece of ginger,

grated 5ml ground cinnamon

5ml allspice

5ml cayenne pepper

5ml salt 600g

(750ml) brown sugar

Simmer the onions in the water until tender. Add the pineapple and the vinegar and bring to the boil.

Stir in all the remaining spices and the sugar. Simmer for 1 hour 30 minutes, or until the mixture resembles a glossy jam.

Pour a little water into each jar and place in the oven at 200°C until the water boils. Carefully remove the jars from the oven, pour out the water and scoop in the hot chutney. Seal immediately and allow to cool.

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