Kitchen garden: Pineapple, red onion and peppadew chutney
In addition to the abundance of habenero chillies, our garden has also produced a bumper crop of piquante “peppadew” peppers. To preserve some I made this sweet chutney. It goes really well with strong cheddar cheese or in a toasted sandwich with grilled chicken. It went down very well at my friend Kates birthday party, so here is the recipe for it.
Makes 1 standard sized jam jar.
450g fresh pineapple, finely chopped
7 peppadews, 6 de-seeded, 1 with seeds, all finely chopped.
200g red onion, finely chopped
1/4 cup/60ml of apple cider vinegar
Juice of one lime
1/2 cup of brown sugar
Add all ingredients to a sauce pan on a medium heat and cook until soft and thick. Sterilise a jar and lid in the oven on a high heat. Fill and leave to cool with the lid just covering the jar. Seal once cool. Once opened, keep in the fridge.