Pineapple Chutney My Way
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 pineapple
- 15 g iner root, finely diced
- 0.5 ½ chilli pepper (s), red, very finely diced
- 100 ml white wine vinegar
- 75 grams sugar
- 1 pinch (s) salt
- 3 star anise
- 3 clove (s)
- 3 teaspoons cornstarch dissolved in a little water
- 150 ml water
Print Recipe
Pin Recipe Instructions
- Peel the pineapple and cut the pulp down to the stalk. Throw this away. Cut the rest into small cubes with an edge length of 1 cm.
- Simmer 150 ml water with the vinegar, sugar, salt, anise and cloves for 10 minutes. Then add the pineapple, chilli and ginger. Dissolve the cornstarch and add it as well. Cook for another 10 minutes, then puree about a third of the amount in a blender and mix everything again.
- Pour hot into sterile Twist Off jars, close tightly and turn upside down on the lid for 10 minutes. Store like homemade jam and consume in a year.
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