Sweet and sour chutney with pineapple and five spices

This sweet and sour chutney is made with fresh pineapple, apples and ginger. Enriched with a mixture of 5 spice powder (fennel, cinnamon, cloves, pepper and star anise) this slightly spicy chutney is perfect with seasoned cheeses, fish and meat.

This amazing chutney is:

hearty
easy to prepare
sweet and sour
super delicious
perfect for brunch or for holidays

Sweet and sour chutney with pineapple and five spices

Recipe for chutney with pineapple: Sweet and sour chutney with five spices.

Course pickled preserves, Side Dish

Cuisine gluten free, lactose free, vegan

Keyword apples, ginger, homemade, pineapple, preserves, traditional recipe, vegetarian side dish

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings batch

Calories 111kcal

Ingredients

460 g fresh pineapple weight of peeled pineapple
2 apples me Golden Delicious
1 piece about 4 cm fresh ginger
100 ml apple cider vinegar
50 g brown sugar
fresh chilli pepper to taste
1 generous tsp 5 spice powder me Italian Cannamela powder
2 tsp mustard
1 pinch salt

Instructions

Instructions: Sweet and sour chutney with pineapple and five spices

For this recipe I used 5 spices blend by Cannamela. This blend of Asian origin is perfect to prepare recipes with meat, fish, spicy vegetables but also to prepare cakes and desserts. The mixture consists of fennel, cinnamon, cloves, pepper and star anise.
Peel the fruit and cut it into cubes. Use a teaspoon to peel the ginger and cut it in half. Put everything in a pot and add rest of the ingredients. Stir and turn the heat on.
Cook over medium – low heat, without lid, until the fruit liquid reduces, the apples almost dissolve and the pineapple becomes tender (1 hour – 1 hour and 30 minutes). Remove the ginger. Let it cool down completely and keep it in the fridge for 5 to 6 days.