Pineapple Chutney
By; Jamie Oliver Ingredients 1 kilo of pineapple, already chopped in small pieces 300 g onions, chopped finely 8 tblsp balsamic vinegar or white wine vinegar 250 g sugar 1 tsp salt 2 cloves of garlic, crushed with salt 1 tsp cumin 2 tsp curry powder 1/2 tsp tumeric 1/2 tsp ginger powder 100 ml water on the side Method Put the chopped up pineapple and onions into a high pot, add all the rest of the ingredients (apart from the water) and bring to boil. Let the chutney bubble gently for 30 to 40 minutes. Stir often so it doesn´t stick to the bottom. Depending on whether you cook it with or without a lid you might have to add some water, that´s what the water on the side is for. Fill bottles and seal Put the lid on the jar and place it on your worktop upside down for 10 minutes, then turn round and leave to cool off. My chutneys taste better after having rested for at least a week. |
PYNAPPEL BLATJANG
Pynappelblatjang 2 groot pynappels, geskil en in blokkies gesny 2 groot uie, fyn gekap 375 ml suiker 125 ml asyn 10 ml kerriepoeier 20 ml mielieblom Kook al die bestanddele buiten die mielieblom 20 minute lank saam in ‘n vlekvrye kastrol tot die pynappels sag is. Roer af en toe. Meng die mielieblom met ‘n bietjie water en roer by die pynappelmengsel. Bring weer tot kookpunt en laat weer goed kook. Skep dadelik in gesteriliseerde flesse en verseel. Lewer sowat 700 ml. Resep: Louisa Hollenbach |