Pineapple And Mango Chutney
|Ginger/1/2 teaspoon ground ginger)||1 Small|
|Tinned pineapple||6 (150g / 5 1/2oz, with its syrup, 100ml / 3 1/2fl oz)|
|Brown sugar||50 Gram (2 oz)|
|White wine vinegar||1 Tablespoon|
|Chilli powder||1⁄4 Teaspoon|
|Cinnamon stick||1 (1 in long)|
|Garlic||1 Clove (5 gm)|
Peel the mango and remove the flesh from around the flat stone, then dice it. Peel the onion and chop it finely. Peel the ginger, then grate it. Squeeze the juice from the lemon.
Pour the sugar into a large saucepan, adding the lemon juice and the vinegar. Warm them over a very low heat until the sugar is completely dissolved.
Stir in the grated ginger, the chopped onion, the clove, cinnamon stick, chilli, turmeric and salt, mixing well.
Drain the pineapple slices, setting aside 100ml of the juice. Cut the slices into small pieces and stir them and the juice into the pan. Add the diced mango. Turn the heat up and bring to the boil, then cover and simmer over a low heat for 45 minutes.
Put the chutney into a dish and leave it to cool in the refrigerator for at least 2 hours before serving.
Serve this chutney as an accompaiment to a lamb or chicken curry, with white rice.