This is a lovely salsa (or chutney....looks more like a chutney to me...) that goes well with Asian dishes. You can keep this for plm six months.
Ingredients:
1 big ripe pineapple
2 red onions
5 cm ginger, sliced in " coins "
2 red peppers
2 cloves of garlic
Coriander, small bunch, leaves and stems separate
225 gr raw sugar (or caster sugar)
225 ml white wine vinegar
Juice of 3 limes
2 tbs fish sauce
1ts soy sauce
Put garlic, pepper, coriander stems, onions and ginger in bowl. 3 seconds speed 5. Add rest of ingredients, except for coriander leaves.
60 minutes, 100 degrees.
, until bit syrupy. If not syrupy, add cooking time. When salsa is finished, add coriander leaves. Put salsa in sterilised jars.
Enjoy!
