Piquant Pineapple Relish
This relish tastes extra special when made with fresh pineapple substitute the juice of a freshly squeezed orange for the canned juice.
Ingredients
- 14 oz can crushed pineapple in natural juice
- 2 tbsp light muscovado sugar
- 2 tbsp wine vinegar
- 1 garlic clove
- 4 spring onions
- 2 red chillies
- 10 fresh basil leaves
- salt and ground black pepper
Instructions
- Drain the crushed pineapple pieces thoroughly and reserve about 60 ml (4 tbsp) of the juice.
- 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.
- Finely chop the garlic and spring onions. Halve the chillies, remove the seeds and finely chop them. Finely
- shred the basil.
- 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.
Calories: 88 kcal
Carbohydrates: 22 g
Protein: 1 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 7 mg
Potassium: 231 mg
Fiber: 2 g
Sugar: 17 g
Vitamin A: 444 IU
Vitamin C: 82 mg
Calcium: 33 mg
Iron: 1 mg