Pineapple relish
Serves: 10 - 12
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Pineapple relish
The Hang Fire Barbecue Girls' pineapple relish recipe adds tang and spice to your barbecue. It's particularly good with lamb
Serves: 10 - 12
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
46Kcal
Carbs
10gr
Sugars
10gr
Fibre
1gr
Salt
0.1gr
Hang Fire BBQ
Welsh duo Shauna Guinn and Sam Evans, aka Hang Fire BBQ, started a barbecue pop-up in Cardiff 10 years ago and have since gone on to open a restaurant, pen a cookbook and become regulars on both TV and the food festival circuit
See more of Hang Fire BBQ’s recipes
Hang Fire BBQ
Welsh duo Shauna Guinn and Sam Evans, aka Hang Fire BBQ, started a barbecue pop-up in Cardiff 10 years ago and have since gone on to open a restaurant, pen a cookbook and become regulars on both TV and the food festival circuit
See more of Hang Fire BBQ’s recipes
Ingredients
- 1 medium onion, finely diced
- 500g fresh ripe pineapple, or tinned, finely diced
- 150ml pineapple juice
- 1-2 red chillies (see above), deseeded and finely chopped
- ¼ tsp fine sea salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground cloves
- ¼ tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground ginger
- 2 tbsp soft light brown sugar
- 1 tsp English mustard powder
- 1 tsp ground turmeric
- 2 tsp celery seeds or 1 tsp celery salt
- 1 tsp yellow mustard seeds
- juice and grated zest of ½ lemon
Step by step
Get ahead
Stored in a sterilised jar in the fridge, the relish keeps for 3 weeks.
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Combine all the ingredients for the chow chow in a large heavy-based saucepan. Bring up to simmering point and simmer, uncovered, on a low-medium heat for 30 minutes, stirring frequently. If it looks too wet, turn up the heat and simmer for another 10 minutes until the mixture reduces. Keep stirring to prevent sticking.
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Remove from the heat and leave to cool.
TipSterilise your jars for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5).
