Our organic Pineapple chutney provides the refreshing touch to tongue after a spicy meal and makes it ready to anticipate the taste of dessert/sweet dishes fully. This is a traditional recipe of Pineapple (Anarosh) Chutney using organic Spice mix.
The recipe is all too simple and the chutney is seasoned twice, once at the beginning and then again at the end when cooled. Fresh pineapple used here, gives a lovely smoky flavour along with other spices present in this. Adding garam masala to pineapple gives it another dimension of flavour. This pineapple chutney is incredibly easy and fast to make and the red pepper and cumin give it real depth and complexity.
It is perfect with chicken, shrimp, fish and pork of all stripes, anything with jerk seasoning or grilled, including hamburgers, tarts, biscuits, cracker, bread, sandwich, wraps and loaves.
We tasted this chutney before deciding how to use it. Neither of us had ever tasted a pineapple chutney before so we had no idea what to expect. To our surprise, it was much sweeter than we had anticipated - almost like a sweet preserve or even a jam. A quick check in the freezer confirmed that the pizza bases I had bought a couple of weeks earlier were still there, so the decision was made. Hawaiian pizza would be on the menu!
I had already prepared the bases with a layer of tomato puree, chopped ham and capers before freezing them. I now added some olives, chopped red onion, sliced capsicum, and a couple of tablespoons of pineapple chutney. Grated mild cheese and a little parmesan was then added on top, and the assembled pizzas put into the oven to brown. I was not sure whether the amount of chutney was correct so I kept checking the pizzas as they cooked, hoping they would not be too dry. I usually give pizzas of this thickness about 15 minutes, but the cheese was not quite brown enough so I left them for another couple of minutes.
Once they had cooled slightly, I cut each pizza into four and we tried our first bite. We both agreed that the amount of chutney I had used was great. The pizzas were not dry but the bases had remained firm, and the flavour of pineapple and cheese worked well. I had thought there would be some left for the following day, but we finished the leftovers for supper, so that idea was shelved.
I used the pineapple chutney again for sandwiches next day. I often make cheese and pickle sandwiches but was concerned that this chutney might be too sweet, so I added finely sliced green capsicum in the assumption that this might reduce the sweetness a little. We were pleased with the resulting combination; it did indeed make the sandwiches more palatable. I don't like my food too sweet, so this was a good technique to use. The other possibility, and one which I still intend to explore, would be to add pickled gherkins or pickled onions to the bread as neither of these is especially sweet; the vinegar would help to change the flavour slightly.
Like all products in this range, the chutney is made from organic ingredients. It tastes fresh and natural, and could almost be used with a dessert as well as with a savoury dish. I also want to try it as a marinade with soy sauce - it would make a wonderful base for sweet and sour pork.
Random listing from 'Food'...
No heat, just intense red capsicum flavour.
A multitude of uses where full flavour is needed to complement a dish.
Try with soft cheeses.
• Gluten Free
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