I’ve been making this chutney every Christmas for the last 6 years. It was adapted for Thermomix by a friend of mine from a Nigella Lawson recipe and it’s just so delicious; the sweetness of the pineapple, the Christmassy spices – it’s just fabulous. Enjoy with a cheese board or even in a toastie sandwich! Technically it keeps for a month but actually if it’s stored correctly, it keeps even longer. I love gifting this along with some nice cheese and crackers for Christmas
Ingredients
- 1 ripe pineapple, cut into 3-4cm cubes
- 1 medium cooking apple, peeled and cut into quarters
- 3 tbsp pineapple juice
- 100ml cider vinegar
- 3 cloves
- 150g demerara sugar
- 1 cinnamon stick, broken into pieces
- 2 whole star anise
- 1 tsp black mustard seeds
- 1 tsp turmeric
- sterilised jars to store
Preparation
- Place pineapple and apple chunks in to the Thermomix bowl and chop for 2 seconds / speed 4
- Add all other ingredients – pineapple juice, apple cider vinegar, sugar, cinnamon, cloves, star anise, black mustard seeds, turmeric
- Cook for 10 minutes /100 degrees C / Reverse / Gentle Stir /Measuring Cup off
- Cook for a further 40 minutes / 80 degrees C / Reverse / Gentle Stir / MC Off
- Pour into sterilised jars and store in the fridge for up to 1 month
Notes and Tips
The chutney will still appear runny but will thicken up when chilled in the fridge
This recipe makes about 3 standard jam jars. Sterilise your jars by steaming in the Varoma for 10 minutes or hand washing and then putting in a 100 degree C oven for 10 minutes (fill while chutney and jars are still hot and put lids on immediately. Remove whole spices before eating (i leave in the jars for extra flavour!)
Use your lid as a funnel to fill your jars, the lid will sit perfectly on a standard jam jar
