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PBUOTE
Pineapple mint chutney
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Ingredients
Directions
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Boil the vinegar with the wine for about 3 minutes.
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Put all the other ingredients, except the mint, and a pinch of salt and cook gently for about 30 minutes. Stir frequently.
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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.
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Spoon the chutney into the jam jars, turn the lids on and let the pots cool down in a cool, dark place.
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Allow the flavors to be withdrawn for at least 1 day.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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