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.