Spiced Pineapple Chutney

Cook time 30 minutes
Servings 6+


500g frozen diced pineapples

½ cup sugar

½ cup white vinegar

1 x 2cm piece ginger, finely chopped

1 tsp Aleppo pepper (alternatively sweet paprika)

2 tsp cumin seeds

3 whole cloves

1 star anise

1 strip of lemon rind + juice of whole lemon

1 tsp salt

Spiced Pineapple Chutney


Combine all ingredients in a medium saucepan along with ¼ cup of water and cook on medium heat for 15-20 minutes stirring occasionally.

Remove from heat and allow to cool before using a masher to break up some of the pineapple.

Store in a jar in the fridge for up to 4 weeks. Serve with fritters, curry, cold cuts, or on a burger.