Fruity rooibos and pineapple relish

Prep: 15 mins, Cooking: 30 mins By Food24
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Ingredients (11)

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
6 curry leaves
30 g fresh coriander — chopped
1/4 cup strong rooibos tea — extra strong
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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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