Last night, I commented on Lyndsey's blog, Vanilla Clouds and Lemon Drops, that I wasn't sure whether I would have time to take part in her Sweet Heat challenge. And here I am with my entry for the challenge!
1 pineapple, skin and core removed
2 medium red chillis, with their seeds
4 fat garlic cloves
1 thumb of fresh ginger root, peeled and roughly chopped
20ml Thai fish sauce
175g unrefined golden caster sugar
50ml white wine vinegar
Chop half the pineapple into small pieces and set aside. Put the rest of the pineapple with the chillies and their seeds, garlic, ginger and fish sauce in a blender and blitz to a fine puree.
Spoon the puree into a deep, heavy-bottomed pan and add the sugar and wine vinegar. Bring to the boil slowly, stirring as you go. When it comes to the boil, turn down to a simmer and add the diced pineapple. Skim off any foam that rises to the surface and cook gently for up to 1 hour, stirring from time to time, to prevent the mixture catching and burning. Scrape the sides of the pot too so that everything cooks evenly. The mixture thickens as it cooks.
When the mixture seems thick to the stir of a wooden spoon, decant it into a warm sterilised jar and seal.
I had a little taste and I have to say, it was really good even without any time to mature. You could feel the heat of the chilli coming through the sweetness of the pineapple and the piquancy of the vinegar and fish sauce. I'm not sure what that fish sauce does exactly but it is definitely a must for chutneys and relishes.
21 comments:
Sounds lovely Janice!
x
This looks and sounds so good! I'm delighted you were able to make this and participate in this months Sweet Heat challenge - we are all better off for it! : )
MMMMMMMM,...Your pineapple & chili jam looks divine! yum!
Ooooh, sounds really good. There seem to be lots of chutney recipes appearing at the moment and this looks excellent!
Oh oh oh! Yes please!!! This kind of sweet and hot it my absolute favourite!
Interesting. What will you use it with?
That looks great Janice. I am just getting geared up for chutney making myself. Will have to remember this one. No fish sauce for me though!
BEAUTIFUL photos Janice and a wonderful looking recipe too, I am a preserves nut,as you know, so I am bookmarking this and may make it next week!
Karen
Ooh yum, this sounds delish! I've just done my entry for the sweet heat chilli challenge too, but still have plenty of chillis growing in my garden so think I'll try this recipe next! :)
Fancy you having a leftover pineapple? haha
Does sound scrummy Janice. :)
Now that sounds really good, perhaps even better than the tomato one. I've been so busy recently making cakes, I haven't had time for preserving, but this one strongly appeals.
I love this combination!
Now that sounds seriously good!
What a unique combination of flavors. I would love to try this!
Sounds fab!
Great idea Janice! Will you serve it with seafood or layer it thick on toast?
Thanks for all the lovely comments. I haven't eaten it with anything yet, but I am thinking it may just be perfect to eat with cold baked ham at Christmas time -what do you think?
How much approximately do you think this recipe makes? I might give it a try!
for Hungryhinny: One large pineapple made that large jar of chutney, probably about the equivalent of two normal honey jars.
Looks amazing Janice and an entry for homemade and well preserved if ever I saw one! x
Yum, Janice - great combo. Thanks for popping over and joining in the "jam" session. Cheers
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