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                                    PBUOTE
                                
                            Pineapple mint chutney
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                    Ingredients
Directions
- 
                                Boil the vinegar with the wine for about 3 minutes.
- 
                                Put all the other ingredients, except the mint, and a pinch of salt and cook gently for about 30 minutes. Stir frequently.
- 
                                Pour the mixture through a sieve over a pan and collect the moisture. Boil the moisture to 1/3 and scoop the fruit mixture with the fresh mint through it.
- 
                                Spoon the chutney into the jam jars, turn the lids on and let the pots cool down in a cool, dark place.
- 
                                Allow the flavors to be withdrawn for at least 1 day. Delicious with lamb, pork and chicken.
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Nutrition
                                400Calories
                            
                            
                                Sodium0% DV0g
                            
                            
                                Fat2% DV1g
                            
                            
                                Protein6% DV3g
                            
                            
                                Carbs28% DV85g
                            
                            
                                Fiber0% DV0g
                            
                        
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