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
- Pour into serilised 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
Use your lid as a funnel to fill your jars, the lid will sit perfectly on a standard jam jar
