As promised, some pineapple relish to accompany your oatcakes and cheese. This relish also tastes great on burgers and although we’re now in to Autumn, I spotted some orange leaves yesterday morning, there will definitely be a few more barbecuing opportunities before the year is out.
This is somewhere between a relish and a chutney. The flavours are fresher than a chutney and deeper than a relish. It has sweetness from the pineapple, sharpness from the lime and vinegar and a kick from the mustard and chilli.
adapted from Food Network
Makes 1 500ml jar
1 tbsp olive oil
1 onion, finely chopped
1 pineapple, chopped into roughly 1cm chunks
1 tsp salt
1/4 tsp ground black pepper
1/3 cup white wine vinegar
1 teaspoon fresh lime zest
juice of 1 lime
1 tbsp grain mustard
2 tsp crushed chilli/fresh chilli, or as much or as little as you want.
1 clove garlic, chopped
In a saute pan, cook the onion in the oil until soft and slightly browned, about 5 minutes.
Add the pineapple, and any juice, along with the salt and pepper and gently fry for a couple of minutes.
Add about half a cup of water and allow the mixture to simmer for 20-30 minutes, topping up the water if it starts to dry out.
When the pineapple is softening and has darkened slightly in colour, add in the remaining ingredients and simmer for a further 20 minutes, until the liquid has reduced.
Remove from the heat and allow to cool before serving. Store in an airtight container in the fridge.