Pineapple, rum & ginger relish

Rum and pineapple make perfect flavour partners in this deliciously spiced relish. Theres so much you can do with this tropical fruit. Grill it, eat it fresh, add it to a cake or turn it into relish.

Recipe «Pineapple, rum & ginger relish» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 3 tsp rice bran oil, 1 brown onion, finely chopped, 1 tsp coriander seeds, 1 tsp mustard seeds, 3 whole cloves , 1 long fresh red chilli, thinly sliced, 2cm-piece fresh ginger, peeled, finely grated, 60ml dark rum , 55g brown sugar, 2 tbsp white wine vinegar, 800g fresh pineapple, peeled, cut into 1cm pieces, Grilled pork cutlets, to serve.

Ingredients:

• 3 tsp rice bran oil 
• 1 brown onion, finely chopped 
• 1 tsp coriander seeds 
• 1 tsp mustard seeds 
• 3 whole cloves 
• 1 long fresh red chilli, thinly sliced 
• 2cm-piece fresh ginger, peeled, finely grated 
• 60ml dark rum 
• 55g brown sugar 
• 2 tbsp white wine vinegar 
• 800g fresh pineapple, peeled, cut into 1cm pieces 
• Grilled pork cutlets, to serve 

Instructions

1. Heat oil in a saucepan over medium-low heat. Cook the onion, coriander seeds, mustard seeds and cloves, stirring, for 3-4 minutes or until onion is soft. Add the chilli and ginger and cook, stirring, for 1 minute.
2. Add the rum, brown sugar and vinegar. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Bring to the boil. Simmer for 2 minutes or until the mixture thickens slightly. Add the pineapple. Bring to the boil. Reduce heat to low. Simmer, stirring often, for 10 minutes or until the mixture softens slightly. Set aside to cool slightly. Serve with grilled pork cutlets.