Guest chef

The Hang Fire Barbecue Girls

Four years ago, Samantha Evans (left) & Shauna Guinn (right) went on a road trip across America to fuel their enthusiasm for US-style barbecuing. Now, they have their own restaurant, the Hang Fire Southern Kitchen in Barry, Wales, and a cookbook The Hang Fire Cookbook: Recipes & Adventures in American BBQ (Quadrille, £20).

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Pineapple relish

  • Serves 10-12
  • Prep 20 mins
  • Total time 55 mins
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Pineapple relish
Pineapple relish

step by step

  • 1Combine 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.
  • 2Remove from the heat and leave to cool.
  • Sterilise your jars for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5).
  • Recipe photograph by Dan Jones

Get ahead

Stored in a sterilised jar in the fridge, the relish keeps for 3 weeks.

You will need

  • 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

+ Nutritional Information