Friday, 30 November 2012
Pineapple Chutney ready for Christmas
What a whopper, and in perfect condition. I bought this a week previously and have been keeping a keen eye out waiting for the perfect moment of ripeness, when the sugars will have reached perfection and the smell is sweet and warm, and before any blemishes start to appear.
Then out with the knives and sharpeners, et voila, nearly as good as the street hawkers in Mauritius with the machetes. I would have loved to have stood up on a stand at the NEC on Wednesday and demonstrated this great technique.
Chop, chop, weigh, and measure, and into the pan, all the ingredients are ready for the slow simmer.
I say all the ingredients, well I only added the chili at the end, after I had potted up two jars for Janice who asked for no chillies. I added two blue elastic bands round her jars, I can hear you say, can't you see the lovely red chillies in the jar, and I say that sometimes I put the jars away in the cupboard unlabelled, and there it is easy to pull the right jars quickly from the dark recesses if there is a band round them.
I had to pull out all the jars this Thursday and was still labelling them up when Janice arrived. She caught me in the act, and commented on my labels printed on paper, being cut up with scissors and stuck on with glue...she thought I used self adhesive labels. I found them a fiddle to align them for printing, and I am able to print out different size labels, depending on the jars I have filled. This time I made a special label called Janice's Pineapple Chutney just for her jar! The chutney is nicely matured ready for this Christmas, and goes especially well with cold ham, pork pies, and cold chicken and turkey.
Recipe available on request.