Thursday, 20 May 2010

Pineapple Chutney






Pineapple Chutney


1 pineapple, chopped into small pieces
1 large onion, chopped finely
1 cup cold-pressed apple juice
dermarera sugar
salt
1 tsp minced garlic
1 tsp minced ginger
1 tsp black cumin (kala jeera)
4 tsp curry powder
1/2 tsp tumeric
1 cinnamon stick


Put the chopped up pineapple and onions into a pot, add all the rest of the ingredients and bring to boil.

Let the chutney bubble gently for 30 to 40 minutes. Stir often so it does not stick to the bottom. Depending on whether you cook it with or without a lid you might have to add some water.