Name: Pineapple, capsicum and raisin chutney
Cook time: 30 min
Total time: 30 min
Ingredients: 30 gram vegetable oil; 1 medium onion, finely chopped; 1 small yellow capsicum, deseeded and cut into small dice; 1 small red capsicum, deseeded and cut into small dice; 2 tablespoon grated ginger; 2 tablespoon chopped garlic; 1 tablespoon chilli flakes; 500 gram fresh pineapple, peeled, cored, diced (use tinned if you can’t find fresh); 100 millilitre red wine vinegar; juice and zest of 1 orange; 125 gram sugar; 50 gram raisins

Ingredients

30 gram vegetable oil

1 medium onion, finely chopped

1 small yellow capsicum, deseeded and cut into small dice

1 small red capsicum, deseeded and cut into small dice

2 tablespoon grated ginger

2 tablespoon chopped garlic

1 tablespoon chilli flakes

500 gram fresh pineapple, peeled, cored, diced (use tinned if you can’t find fresh)

100 millilitre red wine vinegar

juice and zest of 1 orange

125 gram sugar

50 gram raisins

Method

1.Heat oil in a pot on medium heat, add onion, capsicum, ginger, garlic and chilli flakes and cook for 5-6 minutes or until softened.

2.Turn up heat and add pineapple, vinegar, orange juice and zest, sugar and raisins. Cook for a couple of minutes then lower heat and simmer for 25 minutes.

3.Pour into a sterilised jar and screw on a sterilised lid (or cool then pour into an airtight container). Store in the fridge.

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Ingredients

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