Chutney with pineapple and orange
Ingredients
Features
Description
Pineapple peel and cut into 8 pieces, cut into triangles, each 1 cm thick. Wash the orange, cut from the central part 3 1 cm thick slices, then cut each into 8 pieces. From the rest of the squeeze orange juice into the pan with non-stick coating.
Ginger Peel and cut into strips the size of a match. Put in a pan, add the sugar and cinnamon. Bring to a boil, stir until sugar dissolves. Add the pineapple and orange slices and cook for 15 minutes over high heat, stirring constantly. Remove from heat and cool. Chutney can be stored for weeks in the refrigerator in a sealed jar.
Editor’s note:Serve with baked lamb, pork tenderloin and duck.
Translated by site: wday.ru
