I have never made chutney before, but pineapples must be in season as they look lovely in the stores right now. I bought this one a few days ago:
Actually I may have left it a little long on the counter and from the outside it is not the most beautiful pineapple I have ever seen anymore, but it was so sweet.
Of course pineapples aren’t every really “pretty” to start with, but can you imagine trying one when they first came to Europe? Jonathan goes on and on about this in quite a charming way — as who could resist a man who effuses about fruit (especially one you like already)? They really taste unlike anything else, and I did read recently that they caused something of a sensation when they were first available.
It is a little difficult to use a whole one in time as there are only two of us, so I decided to make some chutney with mine (minus a couple slices for us). The recipe I used is from Nigella Lawson’s How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking
Here is is cooking up:
The recipe did call for a “skinned” apple, but I forgot and by the time I remembered half the apple was in the pot, so it is half skinned.
I canned it and all the jars sealed (this may not seem like much, but it was my first time).
I didn’t have enough for four whole jars, so one is half full in the fridge, and I don’t know how it happened, but I hadn’t tried it yet, so I just did, and it is so delicious I could eat it out of the jar with a spoon.
