Drain the crushed pineapple pieces
thoroughly and reserve about 4 tbsp of the juice. Place the juice in a
small saucepan with the muscovado sugar and wine vinegar, then heat
gently, stirring, until the sugar dissolves. Remove the pan from the
heat and add salt and pepper to taste. Finely chop the garlic and sprin
onions. Halve the chilies, remove the seeds and finely chop them. Finely
shred the basil. Place the pineapple, garlic, spring onions and chilies
in a bowl. Mix well and pour in the sauce. Allow to cool for 5 minutes,
then stir in the basil.
Serves 4
This fruity sweet and sour relish is
really excellent when it is served with grilled chicken or bacon
rashers. This relish tastes extra special when made with fresh pineapple
- substitute the juice of a freshly squeezed orange for the canned
juice.
