With a trip planned to America in only a months time! I am celebrating Christmas with my family in November, so i don't miss out completely. With so much saving for the trip i've left little money for presents, but nothing beats a present made by hand. This year i've made a delicious pineapple chutney, that is spiced-up with whole Sichuan Peppers. These fiery tangy peppers are sometimes referred to as 'Prickly Ash' or 'Fagara' and are used a lot in asian cooking to replace black pepper. They add a needed punch to this chutney and take the pineapple to a whole other level of sweetness with a lingering robust heat of peppery goodness.
To make 6 chutneys cost me just $14, but nothing can replace the love that i put into these glass jars of deliciousness. Just look at the effort i went to with the decorating! Twig of rosemary fastened by a small red peg and all! These little touches go a long way, and make my chutney look so Legit!
The recipe for this is one i've learnt at work. Taught to me by my Head Chef Leo, who knows a thing or two about spices. It goes perfectly with roasted pork, could go nicely with your christmas ham or anywhere else you want a deliciously sweet condiment to balance out richness. Living in a household that always saves jars, i had a few on hand to bottle up a yummy present that just keeps giving. This truly is the best present you can give.
Recipe:
2 pineapples
450ml of white wine vinegar
400g brown sugar
400g castor sugar
300g raw sugar.
300ml apple juice
1 tbs sichuan pepper (you can add more if you like a kick)
2 cloves
Method:
Skin your pineapples and cut the whole pineapple into quarters
Take the core out, by cutting down on an angle on the inside of the quarter.
Dice the pinapple into 1 cm chunks and chuck in a large pot.
Cover in sugars, juice, vinegar and spices.
Cook over medium heat for 1-2 hours
When the pineapple has become translucent it is ready to be bottled. To make life easier use a funnel to get the chutney into the glass jars or cut the top off a milk bottle or juice carton and use it upside down as a funnel.
Seal the hot chutney with a lid and decorate when cooled.
Nothing says Christmas in Australia like a nice fresh pineapple! So why not cook some of this delicious chutney, bottle it up and give to your friends and family. Not only will you save some money, but they will surely be thankful for the time you took to make it.
Not to mention how yummy it is!
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