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We had this at Christmas to eat with hot turkey as a change from Cranberry sauce, and we also ate it with pork pie and cold ham on Boxing Day – delicious.
Originally a recipe from Clarke’s Restaurant, I have just changed one or two details which made it easier to make. Also delicious with hot gammon, and great to give as Christmas presents if you can remember to make it in time for next year!
Flesh of a medium pineapple, peeled and chopped
5 Bramley apples, peeled and cut into chunks
4 onions (red or white) roughly chopped
1 lb 2oz/500g sultanas
18fl oz/500ml white wine vinegar
18fl oz/500ml cider vinegar
1 lb 2 ox/500g brown sugar
1 chopped, de seeded red chilli
2 tbsp mustard seeds
1 tbsp salt
Simmer the pineapple, onion, apples, sultanas and vinegars over a low heat for 15 mins .
Then add the chilli, mustard seeds and salt.
Bring back to the boil and simmer for an hour.
Put into boiled, clean jars and it should keep for a month or two.
This should make about 5 jars.