PINEAPPLE AND RAISIN CHUTNEY
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.