Cut off the stem base and crown, peel the pineapple and remove the eyes. Divide into four pieces, remove the stalk and cut the pineapple into rough pieces.

Dice the onion and chop the garlic finely. Preheat a pot, melt the butter and sauté the onions and the garlic until soft. Add the curry powder and the cumin and fry the spices shortly. Then put the tomato purée into the pot and let it roast for a minute or two. Add the sugar, all spice and chilli flakes and deglaze with the pineapple juice.

Bring to a boil and add the chopped pineapples. Let is simmer for about 20 minutes until the pineapples are soft. Purée with a mixer, strain the Ketchup through a sieve and bring back to a boil. Add the white balsamic vinegar and reduce the ketchup for 1-2 minutes until it has reached the desired consistency.

Let it cool down and enjoy!

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Pinapple Ketchup


1 pineapple
1 red onion
2 cloves of garlic
1 tbs. curry powder
80 ml white balsamic vinegar
200 ml pineapple juice
4 grains of all spice
1 tbs. cumin
salt and chilli flakes to taste
80 g tomato purée
25 g of butter
50 g brown sugar

Used tools & products:

Global Knife:

Gas Cooker: