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[Chef Hermes Blog]

Spiced Pineapple Chutney

* 2kg Pineapple
* 100ml White wine vinegar
* 1 Cinnamon stick
* 2g Cardamom seeds
* 5g Curry powder
* 2g Fresh ginger
* 2g Ground clove
* 190g Castor sugar

Toast the seeds of the cardamom gently for 5 minutes, then crush them.

Peel all of the pineapple and remove the core, then dice quite finely (1cm cubes), save all the juices that come out.

Place the vinegar, pineapple juice & spices in a suitable pan and simmer for 5 minutes.

Add the pineapple and cook for 15 ~ 20 minutes until tender.

Stir in the sugar and continue to cook until it is at the right consistency.