Saturday, 1 June 2013

Pineapple Chutney

Starting with the apples, then the pineapples, all chopped fine to the size I want in the final chutney,

Then after what seems like hours of stirring, together with a wonderful blend of vinegar, sugar and spices,  the chutney is ready to pot....only two are different...without chillies specially for Janice.

I used some of this chutney to marinate some meat and it worked a dream.  The meat was very tender and the sauce had that extra something, a richness and a depth of flavour that I had not tasted before I used this in the marinade.  This is my favourite chutney in sandwiches.