BeeBee's 365 Challenge

for the little things that make me happy

Day 264: How to…. Make Pineapple, Lime and Chilli Relish

on September 20, 2012

Finding myself at a loose end with a very ripe pineapple and no will to actually want to eat it yet (I had bought the fruit 2 weeks before but it hadn’t wanted to ripen up so went off the idea). I had also bought a new recipe book: Jam, Jelly & Relish by Ghillie James.
The preparation is exceedingly simple, and overall the process is easy too – if a little long.

Makes about 1 litre (and will keep for about 6 months)

1 large ripe pineapple, peeled and cut into medium-sized pieces
2 red onions, peeled and chopped
5cm piece of fresh ginger, peeled and chopped
2 long red chillies, deseeded and chopped
1 small bunch coriander, steams and leaves chopped but kept separate
225g granulated sugar
225ml white wine vinegar
juice of 3 limes
2 teaspoons fish sauce (nam pla)
1 teaspoon soy sauce

Put all the ingredients (bar the coriander leaves) into a large pan, and gently bring to the boil. (Try not to get too close to the vapours at this point they’re on the strong side). Simmer for 1-1.5 hours, stirring every now and then, until most of the liquid has evaporated and the rest looks syrupy.

Stir in the coriander leaves, then immediately transfer to warm sterilised jars and seal.

It has a zingy sweet taste, not overly spicy but if you’re not keen on too much spice you could cut the chillies back to just one.

Today’s Activity: Doing a scavenger hunt with the Beavers out at Givendale.

BeeBee x

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