Pineapple Rooibos Chutney
Edgar Osojnik
600 g fresh pineapple, cut into strips
100 ml white vinegar
5 ml curry powder
5 ml ground cinnamon
2 ml turmeric
2 whole cloves
2 cardamom pods
100 g (120 ml) castor sugar
2 Rooibos tea bags
Method
1. Place all the ingredients in a medium saucepan and cook on a very gentle heat until the pineapple is softened. Remove the tea bags after about 10 minutes.
2. Remove the saucepan from the heat and allow the mixture to cool. Pour into a sterilized glass jar.
Makes about 500 ml