Piquant Pineapple Relish recipe
information
This relish tastes extra special when made with fresh pineapple — substitute the juice of a freshly squeezed orange for the canned juice.
ingredients
This fruity sweet and sour relish is really excellent when it is served with grilled chicken or bacon rashers.
400 g (14 oz) can crushed pineapple in natural juice
30 ml (2 tbsp) light muscovado sugar
30 ml (2 tbsp) wine vinegar
1 garlic clove
4 spring onions
2 red chillies
10 fresh basil leaves
salt and ground black pepper
30 ml (2 tbsp) light muscovado sugar
30 ml (2 tbsp) wine vinegar
1 garlic clove
4 spring onions
2 red chillies
10 fresh basil leaves
salt and ground black pepper
method
1. Drain the crushed pineapple pieces thoroughly and reserve about 60 ml (4 tbsp) of the juice.
2. Place the juice in a small saucepan with the muscovado sugar and wine vinegar, then heat gently, stirring, until the sugar dissolves. Remove the pan from the heat and add salt and pepper to taste.
3. Finely chop the garlic and spring onions. Halve the chillies, remove the seeds and finely chop them. Finely
shred the basil.
4. Place the pineapple, garlic, spring onions and chillies in a bowl. Mix well and pour in the sauce. Allow to cool for 5 minutes, then stir in the basil.
2. Place the juice in a small saucepan with the muscovado sugar and wine vinegar, then heat gently, stirring, until the sugar dissolves. Remove the pan from the heat and add salt and pepper to taste.
3. Finely chop the garlic and spring onions. Halve the chillies, remove the seeds and finely chop them. Finely
shred the basil.
4. Place the pineapple, garlic, spring onions and chillies in a bowl. Mix well and pour in the sauce. Allow to cool for 5 minutes, then stir in the basil.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
