Summary

Ingredients

• 300 g pineapple, (prepared and weihed)
• 230 g rhubarb, (peeled and cut into pieces)
• 4 chilli pepper (s), mini, about 1 cm long and very hot)
• 200 g suar
• 200 ml vinegar, (apple balsamic vinegar)

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Instructions

1. Chop the mini chilli very finely and add to the pineapple and rhubarb pieces in the saucepan. Add sugar and vinegar and simmer without a lid. Stir frequently so that nothing hits the bottom.
2. I pureed the mass after about 10 minutes, then let it boil down until it was quite thick and filled it into prepared screw-top jars.
3. If you prefer more liquid, just fill up earlier. The amount is sufficient for 3 glasses of 230 ml each.