10 dried chillies, rinsed 2 cloves garlic, smashed 5cm cinnamon stick 125ml white vinegar 1 tsp salt Combine vinegar, salt and cinnamon stick in a nonstick saucepan. Bring to the boil.
Add pineapple, ginger, sugar, dried chillies and garlic. Simmer until chutney reaches a thick consistency. Stir occasionally to prevent contents sticking to the base of the saucepan.
Cool and store in a glass jar or bottle. Can you share with me a recipe for gingerbread cookie?
120g butter 110g castor sugar 1 tsp honey 270g plain flour 1-2 tsp ground ginger powder A pinch of cinnamon powder Beat butter and sugar until light and creamy. Sift in flour, ginger and cinnamon powder. Stir in honey to mix into a dough.
Roll out dough on a lightly floured tabletop and cut into desired shapes with a cookie cutter.
Bake in preheated 175°C oven for 10-15 minutes or until golden. Remove onto a wire rack to cool completely before storing in airtight containers.