Pineapple & date relish

Name: Pineapple & date relish
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 1
Cuisine: Global
Ingredients: 2 teaspoons coriander seed; 2 teaspoons mustard seeds; 2 teaspoons cumin seed; 1 medium pineapple; 2 red onions, roughly chopped; 2 red peppers, roughly chopped; 500 milliliters cider vinegar; 1 teaspoon chilli flakes; 300 grams granulated sugar; 140 grams stoned date, chopped

Pineapple & date relish could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe makes 1 servings with 2328 calories, 16g of protein, and 6g of fat each. This recipe covers 52% of your daily requirements of vitamins and minerals. Head to the store and pick up peppers, mustard seeds, cumin seed, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

Dry-roast the seeds in a small pan until they start to smell fragrant. Tip into a mortar and crush with a pestle until the seeds are broken down but not powdery.

Ingredients you will need

Seeds

Equipment you will use

Mortar And Pestle

Frying Pan

Peel, quarter and core the pineapple.

Ingredients you will need

Pineapple

Cut into rough chunks, then transfer to a food processor and pulse until cut into smaller pieces. Tip into a preserving pan or large heavy-based saucepan. Use the processor to do the same to the onions, then the peppers. Tip the vegetables into the pan along with the roasted spices, vinegar, chilli flakes and 2 tsp salt.

Ingredients you will need

Red Pepper Flakes

Vegetable

Peppers

Vinegar

Onion

Spices

Salt

Equipment you will use

Food Processor

Sauce Pan

Frying Pan

Bring to the boil, stirring, then cover and simmer for 10 mins.

Add the sugar and dates, and return to the boil, stirring to dissolve the sugar. Simmer for a further 15-20 mins, uncovered, until the mixture is softened but still has a bit of crunch. (Take care when tasting the relish as it will be very hot.)

Ingredients you will need

Relish

Dates

Sugar

Meanwhile, wash your jars in hot soapy water and rinse well.

Ingredients you will need

Water

Place upright in a roasting tin and put in the oven at 160C/140C fan/gas 3 for 15 mins. Boil the lids (which must be vinegar-proof) for 5 mins, then leave to dry.

Ingredients you will need

Vinegar

Equipment you will use

Oven

Remove the jars from the oven and set on a board. Fill the jars and screw on the lids. Label and store in the fridge for up to 4 weeks, or sterilise (see tip, below) and store in a cool, dry place for up to 1 year.

Equipment you will use

Oven