Europe: EN

Belgium: FR | NL

France: FR

Germany: DE

Greece: GR

Italy: IT

Netherlands: NL

Poland: PL

Russia: RU

Spain: ES

Sweden: SE

United Kingdom: EN



10 minutes

Cooking Time:
30 minutes


• 1 tbsp oil
• 1 small onion, finely diced
• 1 tbsp ground turmeric
• 1 tsp garam masala
• 1 thumb-sized piece of ginger
• 8 tbsp raw runny honey
• 1 tbsp nigella seeds
• 1 tsp chilli flakes, optional
• 160ml cider vinegar
• 1 can Del Monte Gold® Pineapple chunks
• 1 tsp smoked paprika
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1 tsp chilli powder
• 1/2 lime, juice and zest
• 1 tbsp oil
• 1 tbsp raw runny honey
• 4 salmon steaks


1)First, make the chutney. Heat the oil in a large pan and gently fry the onions over a medium heat until softened. Add the turmeric and garam masala and toast for 1 minute. 2)Finely grate the ginger and add to the spices along with all the other chutney ingredients including the Del Monte® pineapple chunks. 3)Stir well to incorporate all the ingredients, then turn up the heat and bring to a boil. Once boiling, turn down the heat to a gentle simmer and allow to cook for 25 - 30 minutes until a thick jam consistency is achieved. The chutney will thicken further as it cools. 4)In the meantime, make the salmon. Preheat the oven to 180C/gas 5. 5)Mix together the spices, lime, oil and honey in a bowl. Lay the salmon steaks in an ovenproof dish and pour over the marinade ensuring all the salmon is covered. 6)Place in the oven and bake for 15 - 20 minutes depending on the size of the steaks. 7)Serve alongside the pineapple chutney and a green salad.

You might also like