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Pineapple Chilli Chutney

Course Misc
Author Izy


  • 1 ripe pineapple , top and skin removed
  • 50 g granulated sugar
  • 160 ml apple cider vinegar
  • 1 tbsp finely grated ginger
  • 1/2 tsp salt
  • 1 tsp ground turmeric
  • 1 tsp chilli flakes
  • 2 star anise


  • Chop the pineapple into about 10 chunks (no need to remove the core). Place into the jug of a Vitamix blender with the sugar, vinegar, ginger, salt, turmeric and chilli flakes. Blitz until soupy. 
  • Pour the mixture into a large pot along with the star anise and place over a medium-high heat. Cook, stirring often, until it starts to bubble. Reduce the heat so it's just simmering and leave to bubble away, stirring every now and then to prevent it burning, for 45-60 minutes. It should be thick and slightly sticky. 
  • Transfer the chutney to a sterilised jar before sealing and letting cool. Store in the fridge as it is less sugary than normal chutneys.