SWEET & TANGY PINEAPPLE CHUTNEY
Here is the simple and tasty condiments recipe for Christmas. Serve with scones, bread or as a topping for thin cookies. Enjoy the festival with friends and family.
1 small Pineapple, cuts into small chunks or 2 cups fresh Pineapples cubed
2 Green Chilies, finely chopped
1 tbsp. Oil
½ tsp. Mustard Seeds
1 tsp. Crushed Red Chilies
4 tbsp. Brown Sugar
¾ cup Red Berry juice or mixed berry Juice
1 tbsp. Lime Juice
Salt to taste
Heat oil in the sauce pan and add mustard seeds to crackle. Add Pineapple and chopped green chilies, sauté for 30 seconds. Stir salt and juice and cover with lid, cook for 5-6 minutes. Remove lid and add remaining ingredients and cook till it become thick like chutney. Stir continuously while cooking on slow heat. Cool and store in the satirized jar. It will last well for 15 days in the fridge.