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.
This chutney was another crowd favourite in our house and also with friends and family. I find with these jars when you first open them its enough but once sealed again it gets a tight grip on it and I find opening them a second, third time gets harder and harder. I always need to hand it to my partner to get the lid of. This Down to Earth Organic Chutney Pineapple flavour is good. I do notice the label does not give a good description of what to pair it with. The description above here on the KIWIreviews page says 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. But on the label it says goes well with Bread, crackers and snacks.
I would be more happy with the full length details of what it goes well with rather then a basic couple of ideas. Apart from that it is great and I love the texture and chunks in it and I do say it is great to have in the fridge and the long shelf life is a bonus as you know will last until it gets used up. I love having people over for platters and catch ups on the weekends so having these types of chutneys on hand it always good to add to the platter for something different.
My partner also loves to make meat and lettuce sandwiches for his work lunches so he has been getting creative and adding a thin spread of this on his sandwich with different meats he uses. He has been enjoying it and says it is yummy. A winner in our house.
We have had an extremely wet winter so when the sun paid a visit to us last week we all felt like a walk around the gardens. Since it was lunch time we decided to include a picnic as well. We had Farrah's wraps to try and decided on the Chutney as well. As pineapple is fantastic with chicken and ham this was added into the basket.
When I think of chutney I have images of my grandad buttering his roast lamb sandwiches with it and being told it was his special ingredient. Mum and dad didn't like chutneys so the only time I got to eat was when I stayed with nana and grandad. Fast forward a million years and my husband has had occasionally but I have passed as not a flavour I enjoyed. So I was rather excited when I saw this flavour up for review.
After trying to twist the lid off and failing miserably I passed to my husband who also had great difficulty with opening it. Finally he turned it over and banged with his hand - I am not sure how other people will cope as all four chutneys had same issue. But he finally managed to open it.
I got a knife and was surprised how runny/watery it was (although, since having in fridge it has firmed up) . I covered the base of the wrap and then put ham, cheese and salad on it and rolled up. Taking a bite I was in heaven the pineapple chutney is divine! It is sweet, tasty and just plain yummy. I ripped a piece off the wrap off to try alone and then dipped it in the chutney - yum. I followed the ham wrap off with a chicken flavoured one and the combibation was fantastic. The only issue was how sticky my hand was afterwards and my husband had same issue when trying his hand was left sticky also.
Last night we had left over Meatloaf (the first night I had garlic flavour omg yummm). I decided to try the pineapple chutney and was pleased to see it had firmed up. It was still just as fantastic. It has enough flavour to come thru on the home made meatloaf which was strong in flavour anyway. It was a fantastic combination and so mixed a bit in with the potato and gave a pleasant taste.
I love this flavour! It has just the right amount of sweetness and can be added to pretty much any base line to add another dimension. I am looking forward to having it with cheese and wackers next time, or just using instead of sauce. Definitely an item I will be purchasing again as can not get enough of it.
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.
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