Pineapple chow-chow

Pineapple chow-chow

By
From
The Hang Fire Cookbook
Makes
300 ml

Not at all like the original Southern State version we have opposite, here is something that we discovered in a little roadside shack in Asia. This vibrant, flavourful, summery relish complements chicken, pork and lamb beautifully. It is delicious when used as a glaze on chicken or pork, or served as a tasty condiment to any barbecue. Feel free to adjust the heat to your liking via the fresh chillies or leave out the cayenne if it has too much poke.

Ingredients

Quantity Ingredient
1 medium onion, finely diced
500g fresh ripe pineapple, or tinned, finely diced
150ml pineapple juice
2 red chillies, deseeded and finely chopped
1/4 teaspoon fine sea salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
2 tablespoons soft light brown sugar
1 teaspoon english mustard powder
1 teaspoon turmeric
2 teaspoons celery seeds
1 teaspoon mustard seeds
1/2 lemon, juiced and pared zest

Method

  1. Combine all the ingredients in a heavy-based saucepan. Place over medium-low heat and simmer for 30 minutes, stirring, until you have a jammy texture. If the consistency looks too wet, simply turn up the heat and simmer, uncovered, for 10 minutes, until the mixture reduces. Keep stirring to prevent sticking.
  2. Remove from the heat, transfer to a sterilised jar immediately and let the relish cool completely (preferably, 24 hours) before using. This will keep for 3 weeks once opened if stored in the fridge.
Tags:
barbecue
BBQ
Southern
America
Deep South
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