Cooking and Tips

Last night, I commented on Lyndseys blog, Vanilla Clouds and Lemon Drops, that I wasnt sure whether I would have time to take part in her Sweet Heat challenge.  And here I am with my entry for the challenge!

1 pineapple, skin and core removed

2 medium red chillis, with their seeds

4 fat garlic cloves

1 thumb of fresh ginger root, peeled and roughly chopped

20ml Thai fish sauce

175g unrefined golden caster sugar

50ml white wine vinegar

Chop half the pineapple into small pieces and set aside.  Put the rest of the pineapple with the chillies and their seeds, garlic, ginger and fish sauce in a blender and blitz to a fine puree.

Spoon the puree into a deep, heavy-bottomed pan and add the sugar and wine vinegar.  Bring to the boil slowly, stirring as you go.  When it comes to the boil, turn down to a simmer and add the diced pineapple.  Skim off any foam that rises to the surface and cook gently for up to 1 hour, stirring from time to time, to prevent the mixture catching and burning.  Scrape the sides of the pot too so that everything cooks evenly.  The mixture thickens as it cooks.

When the mixture seems thick to the stir of a wooden spoon, decant it into a warm sterilised jar and seal.