Pineapple Relish

With the approach of the warmer weather I noticed that some of the tropical fruits are making their way onto supermarket shelves and decided to make them into something a little outside the usual. Here are recipes for a Pineapple Relish, delicious on hamburgers so great for a barbecue.  I also made a mango chutney which is delicious with meats of course, even cheese, and can be added to stew or casserole dishes, as well as meatballs and hamburgers for extra flavour, but it is best of all mixed with sour cream (about 2 tablespoons of chutney to a cup of sour cream).  Serve this with schnitzel type dishes or even as a dip in its own right.

Despite the fact that I love the tropical fruits, but wouldn’t swap the heat for the wonderful cool climate here in Tasmania.  Before long the strawberries will be rolling in, as will all the wonderful berry fruits, followed by the apricots and other stone fruits.  It is shaping up to be a great year for produce.  Anyway, for the time being, here are the recipes as promised.

Pineapple Relish

 1kg chopped fresh pineapple flesh
2 small onions, peeled and chopped
250g chopped red capsicum
2 teaspoons finely grated fresh green ginger root
Juice of one lime
1 red chilli, deseeded and chopped
2 cloves garlic, crushed
2 cups sugar
2 cups vinegar
1 teaspoon salt
1 teaspoon mustard
1 teaspoon turmeric

1/4 cup vinegar (extra)
3 teaspoons cornflour

Place all ingredients (except the extra vinegar and cornflour) in a large pot.

Bring to the boil, stirring frequently, then reduce heat to medium and cook for one hour, stirring occasionally.

Mix together the extra vinegar and cornflour and stir some or all into the simmering relish if needed.  Cook for a further three minutes, stirring constantly.

Pour into sterilised bottles and seal immediately.

Mango Chutney

 This makes about 2kg of chutney.

 1.5 kg mango flesh chopped

500g onions, peeled and chopped

2 long red chillies

500ml vinegar

750g sugar

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon mixed spice

1 teaspoon ground cloves

½ teaspoon cayenne (optional)

1 teaspoon curry powder

Combine all the ingredients in a large pot, bring to the boil, stirring.

Boil for one hour, stirring occasionally.  Pour into warm sterilised bottles and seal immediately.



3 thoughts on “Pineapple Relish

  1. Veronica Wilson says:

    Hi Sally,
    We love our mangoes but after they are all gone from the trees we have nothing for anoth year.
    Please tell me how to preserve the mangoes


  2. Christine Aiken says:

    Yesterday our local fruit shop had medium sized pineapples @ .99c each, so I bought 5. I thought I might try to make pineapple jam.
    I am fairly new to preserves and your book ‘A year in a Bottle’ didn’t have any thing about pineapple jam but it is a few years old, so I went looking to see if you had a website.
    Well, I found your pineapple relish recipe. This afternoon I divided my pineapples in half and have just put the last lid on the jars of stunningly beautiful (such a wonderful colour) and oh so yummy pineapple relish. Tomorrow I am back to the fruit shop because a frend who was with me while it was being made, would like some for our local Vietnam Veterans Men’s Shed, they’re having a BBQ next week.
    Thank you so much,
    Warmest regards Christine
    PS. I am going to try lime in my pineapple jam as well as some Granny Smith Apple seeds, core & skins to help set it, would this be OK?


    • Sally Wise says:

      Yes, that will be fine. If you add more than an extra 25% by weight of the apple (in addition to the pineapple’s weight I mean), add extra sugar (15 to 20%) or else it might not keep so well.

      So pleased you like the recipes. THat pineapple relish is ideal for a barbecue.



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