Ever since I saw Nigella Lawson whizz some pineapple and plump red chillies in a processor on TV to make chilli jam, I’ve wanted to make something close. Hey, if you can have pineapple on your pizza, you can sure get through this one. I made this sauce with fresh pineapple (hate cutting it though) and fresh red chillies. And boy were those chillies hot. This sauce can be used in stir-frys, salads, sandwiches and more. It’s a tad chunky but quite delicious. The heat from the chillies and the sweetness from the pineapple work great together.
Yield:
1 300 ml jar
Prep time:
20-30 mins
Cooking time:
15 mins
Ingredients:
Fresh pineapple – 1 whole, cut into small cubes (about 2 full cups)
Fresh red chillies – 1 large, deseeded
Ginger – 1 inch piece grated and juice squeezed out
Salt – to taste
Honey – 2 tbsp
Method:
Puree the pineapple in your blender along with the chilli.
Heat a pan and tip the pineapple chilli mixture in there.
Add the salt, honey and ginger juice.
Simmer for 10-15 mins and take it off the heat.
Cool and fill in a jar to store.
