Fruity rooibos and pineapple relish

Recipe from: 28 January 2016
recipe, rooibos, pineapple, relish,fruit

Ingredients 11
Servings 2 small jars
Time 00:15


  • 100
    prepared strong rooibos tea
  • 1
    pineapple, peeled, cored and chopped
  • 100
    white wine vinegar
  • 200
    granulated sugar
  • 1
    cinnamon stick
  • 1/4
    chilli flakes
  • 1x 400
    tin cherry tomatoes
  • 1
    red onion, finely chopped
  • 6
    curry leaves
  • 30
    coriander leaves, chopped
  • 1/4
    strong rooibos tea, extra


In a large pot, over a low heat, add the 100ml rooibos tea, vinegar, sugar, cinnamon and chilli. Stir until the sugar has dissolved, then bring to the boil.

Add the tinned tomatoes, onion, pineapple, curry leaves and coriander. Reduce the heat and cook for half an hour or until the fruit has softened.

Remove from heat and stir in the remaining rooibos tea. If the chutney is still a little jammy, you may need to add a little more tea. Allow to cool.

Transfer to sterilised jars and place in the fridge. Keeps for up to 1 month.

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Read more on: rooibos  |  recipe  |  fruit

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