Pineapple Rooibos Chutney
600 g fresh pineapple, cut into strips
100 ml white vinegar
5 ml curry powder
5 ml ground cinnamon
2 ml turmeric
2 whole cloves
2 cardamom pods
100 g (120 ml) castor sugar
2 Rooibos tea bags
1. Place all the ingredients in a medium saucepan and cook on a very gentle heat until the pineapple is softened. Remove the tea bags after about 10 minutes.
2. Remove the saucepan from the heat and allow the mixture to cool. Pour into a sterilized glass jar.
Makes about 500 ml
Rooibos & Apple Chutney
Malika van Reenen
5 Rooibos tea bags
500 ml hot water
1,5 kg Granny Smith apples, peeled, cored and cubed
2 large onions, finely chopped
1 small green chilli, finely chopped
2 large tomatoes, peeled and finely chopped
3 cardamom pods
1 cinnamon stick
2 star anise
500 g (625 ml) brown treacle sugar
1 litre white wine vinegar
1. Place the Rooibos tea bags in a bowl, add the hot water and leave to steep for 10 minutes. Remove the tea bags.
2. Place the remaining ingredients in a large saucepan. Add the Rooibos and bring to the boil.
3. Reduce the heat. Allow the mixture to simmer for 1 hour until the apples are soft and the chutney is moist and thickened.
4. Transfer the hot chutney into dry, sterilized jars. Set aside to cool.
Makes 2,2 litres