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    Pineapple Chutney

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    Pineapple Chutney

    The natural sharpness of the fruit makes vinegar unnecessary in this spicy, sweet-sour chutney. In West Bengal it’s eaten as a palate-refresher between the main course and the dessert, it is also gorgeous as part of a less exotic meal – with a pork pie, ham or cold chicken.

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes to 50 minutes
    • Total time: 55 minutes to 1 hour 5 minutes 60 minutes 5 minutes


    • 1 medium pineapple, peeled, cored and diced
    • 2 tbsp ghee
    • 2-3 short cinnamon sticks
    • 3-4 whole cloves
    • 8-10 whole green cardamom pods
    • 2 tbsp raisins
    • 1 tsp salt
    • 250g unrefined cane sugar


    1. Put all the ingredients in a large saucepan, add a mug of water, stir and bring to the boil. Allow to bubble up, then turn down the heat, and simmer gently, stirring to prevent sticking, till the fruit is perfectly tender – 40 minutes or so. Pot up in sterilised jars in the usual way.

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