Unwind and indulge with Del Monte’s aromatic Pineapple, Turmeric & Ginger Chutney with Spice-Baked Salmon, the ideal dinner party show stopper or romantic meal in for two.

mcith_Pineapple%2C%20tumeric%20and%20ginUtilising their Gold Pineapple Chunks, picked at optimum ripeness for a sweeter taste and silky smooth texture, this dinner delight will be sure to impress family and friends, whatever the occasion.

Serves: 4

PREP TIME: 10 mins

COOK TIME: 30 mins



·      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

·      1 can Del Monte Gold® Pineapple chunks, drained

·      160ml cider vinegar


·      1 can Del Monte Gold® Pineapple chunks

·      2 – 3 tbsp maple syrup


·      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.

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