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Lockdown day#461🇿🇦 Pineapple relish with caramelized onions, chillies, Turkish apricots, garlic, raisins, mustard seeds, red and green pepper. It started off what was supposed to be a chutney but I didn’t want to cut the pineapple that small that it cooks away completely.

  • 3 medium pineapples, skin cut off, flesh cut off the core and cubed (discard the core)
  • 45 ml dehydrated caramelized onions (rehydrated in a bit of hot water)
  • 1 small red onion, chopped
  • 1 small red pepper, cut into small cubes
  • 1 small green pepper, cut into small cubes
  • 1 handful of raisins
  • handful of dried Turkish apricots, cut into small cubes
  • 2.5 ml crushed garlic
  • 10 ml curry powder
  • 2.5 ml dried chilli flakes
  • 2.5 ml black mustard seeds
  • 2.5 ml dried mustard powder
  • 5 ml dried ginger powder
  • 250 ml sugar
  • 125 ml white grape vinegar

Put everything into a stainless steel saucepan and bring to boil then gently boil until the peppers and pineapple is cooked and soft. Stir often so as to prevent the mixture from sticking to the bottom of the saucepan. I cooked most of the liquid away.

The total quantity I got was 750 ml. I bottled into small sterilized glass jars while hot.

This relish will go perfectly with a cold meat & cheese platter.

Recipe and photo: Elsabie Templeton
2nd and 3rd photo’s: Elma Brittz-Venter

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