this is the recipe I use to make cauliflower and pineapple chutney
2 medium cauliflower, leaves and stems removed, broken into small florets
2 medium onions, diced
3 cans of pineapple in juice diced
2 tablespoons salt
3 cups cider vinegar
1 cup malt vinegar
2 cups sugar
3 tablespoons pickling spice
1⁄4 cup cornflour
2 tablespoons mustard powder
2 teaspoons ground turmeric
Put the chopped cauliflower, onion in a large bowl and sprinkle with salt. Cover with a clean tea towel and stand overnight.
The next day, pour off the brine that has formed and put the vegetables in a large saucepan. Add diced pineapple the vinegars, sugar and pickling spice (tied up in a muslin bag) and 1 1⁄2 cups of water. Stir over a high heat until the sugar dissolves and bring to a simmer.
Reduce the heat and simmer for 15 minutes or until the vegetables are almost cooked and the onion is transparent. Remove the spice bag and squeeze between two spoons to extract the flavour.
Put the cornflour, mustard and turmeric in a small bowl. Add 1⁄2 cup of water and whisk until smooth. Add the our mixture to the vegetables and stir well. Simmer for 5 minutes or until thickened (see the note below).
Spoon the hot pickle into sterilised jars (see Hints and Tips) and seal immediately. Allow to cool before labelling and dating the jars. Store in a cool, dark place for at least 3 weeks before opening and, once opened, store in the fridge,
trick for newbies be very careful if you use fresh pineapple as it can turn into acidic very easily and melts the skins off the inside of your mouth
Share
Share this blog on social media