Turkey with Pineapple Chutney

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Ingham Turkey Smoked Ham Supreme

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  • 1kg Ingham Turkey Smoked Ham Supreme
  • 1 cup white sugar
  • 1⁄2 cup white wine vinegar
  • 4 cups fresh pineapple, finely diced
  • 2 tablespoons lime juice
  • 1 small red chilli, seeds removed and finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons fresh ginger, finely grated
  • 1 tablespoon fish sauce

Combine sugar and vinegar in a heavy based pan. Stir over a medium heat until sugar dissolves and mixture comes to the boil. Reduce heat and allow to simmer for 10 minutes or until syrup turns to a light caramel colour.

Add pineapple, lime juice, chilli, garlic, ginger and fish sauce. Stir until well combined.

Bring chutney to the boil, reduce heat and simmer for 15-20 minutes or until liquid is reduced and chutney becomes thicker and sticky like jam. Transfer to a bowl and cool. Place into an airtight container. (May be stored in the refrigerator for up to 1 month)

Serve with Ingham Turkey Ham Supreme

Suggested Accompaniment: Green Salad

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Turkey Tips

  • Always store cooked foods above raw foods in the refrigerator.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • If you cook poultry to eat later, refrigerate while hot.