Recipe: Alex Eliott-Howery and Jaimee Edwards of the Cornersmith Picklery, Marrickville, Sydney Morning Herald 6 October 2020
Ingredients:
50-150g long green or red chillies (depending on how hot your chillis are)
roughly chopped; 35g ginger, grated; 2 garlic cloves, grated; zest and juice of
2 limes or 1 lemon; 800g-1kg skinned pineapple, chopped into 3cm chunks; 1 cup
(250ml) apple cider vinegar; 3 tblspn castor sugar; 1 tblspn salt
Method: Step
1: Place the chilli, ginger, garlic and lime or lemon zest in the bowl of a
food processor and blitz to a paste. With the motor running slowly, pour in the
lime or lemon juice.
Step 2: Add half the chopped pineapple and blitz until smooth, then add the remaining pineapple and blend again to form a smooth paste. Pour the paste into a saucepan and stir through the vinegar, sugar and salt. Bring to a gentle simmer and cook for 15-20 minutes, until you have a thick sauce.
Step 3: Pour the sauce into sterilised bottles and keep in the fridge for up to 8 weeks. Alternately, heat process the bottled sauce for 15 minutes and store in a cool, dark place for up to 1 year. Once opened, store in the fridge and use within 4 months.
Tip: You can also add coriander roots, shallots or spring onions when blending.
Makes: 4 cups (1 litre)
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