Pineapple Christmas Chutney
2 tbsp sunflower oil
3 red onions, finely chopped
1 tbsp yellow mustard seeds
1 tbsp black onion seeds (kalonji or nigella)
1 tsp turmeric
2 Del Monte® tinned Pineapples
1 red chilli, deseeded and finely chopped
A thumb-sized piece ginger, finely chopped
250g soft light brown sugar
175ml cider vinegar
1. Heat the oil in a large thick-based pan, then add the onions and spices and cook lightly for 5 minutes until fragrant.
2. Add the remaining ingredients: 2 Del Monte® tinned pineapples, red chilli, ginger, light brown sugar and cider vinegar.
3. Season accordingly, and let simmer for 1 hour until the mixture is dark golden and thick, stirring regularly.
4. Pour the mixture into sterilised jars and allow time to cool before covering.
Recipe c/o Del Monte