Spiced Pineapple Chutney
Cook Time 30 minutes
Servings 6+
Ingredients
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
Method
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.