Pineapple mint chutney

Name: pineapple mint chutney
Total time: 45 min
Yield: 0
Ingredients: 200 milliliters red fruit vinegar; 200 milliliters dry white wine; 1 pineapple; 2 nutty; 1 Red pepper; 1 Red onion; 3 tablespoon honey; 2 tablespoon fresh fresh mint

Ingredients

200 milliliters red fruit vinegar
200 milliliters dry white wine
1 pineapple
2 nutty

1 Red pepper
1 Red onion
3 tablespoon honey
2 tablespoon fresh fresh mint

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Allow the flavors to be withdrawn for at least 1 day.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.