Pineapple Chutney

  • Preparation Time30 mins
  • Cooking Time75 mins
  • Serves4
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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