Pineapple Chutney

Ingredients

• 1 ripe Mango
• 1 ripe pineapple
• 1 Nectarine
• 2 tbsp lemon juice
• 2 red chili peppers
• 2 tbsp sunflower oil
• 250 ml vinegar
• 400 g whole cane sugar

Instructions

1. 1.

   Peel the mango, cut the flesh into slices from the core and dice small. Peel the pineapple and dice it into small cubes. Wash the nectarine, dry it, peel, halve, remove the pit and dice small.

2. 2.

   Wash the chili peppers, dry them, deseed, dice them small and add to the pot. Add all ingredients to a pot and simmer over medium heat for about 30 to 45 minutes or until the sauce thickens.

3. 3.

   Fill jars with pineapple chutney, seal tightly and let cool.