Fruity rooibos and pineapple relish
|100 ml||rooibos — tea|
|1||pineapple — peeled, cored and chopped|
|100 ml||vinegar — white wine|
|200 g||sugar — granulated|
|1||cinnamon — stick|
|1/4 tsp||dried chilli flakes|
|1x 400 g||tinned tomatoes — cherry|
|1||red onion — finely chopped|
|30 g||fresh coriander — chopped|
|1/4 cup||strong rooibos tea — extra strong|
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.