PINEAP­PLE AND RAISIN CHUT­NEY

Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 40 mins Makes about 500ml 250ml vine­gar 250ml light brown sugar 1 pineap­ple, peeled, cored and chopped 1 1/2 cups seed­less raisins 4 tbsp minced gar­lic 2 red chill­ies, seeded and chopped 2 tsp salt 4 tsp chopped fresh ginger 1 In a pan, boil to­gether the vine­gar and sugar, stir­ring fre­quently, un­til the sugar dis­solves com­pletely. 2 Add the re­main­ing in­gre­di­ents and cook for about 30 min­utes over a medium heat un­til you achieve a thick con­sis­tency. Stir fre­quently to en­sure the mix­ture does not burn. 3 Trans­fer to ster­ilised jars and seal. Store in a cool, dry and dark place.

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