PINEAPPLE CHUTNEY

 

Use this chutney with any of the meat dishes as well as with curries.

 

1 cup green pepper, in -inch cubes

cup onions, chopped in -inch pieces

1 lb. fresh tomatoes

1 whole lemon

1 whole orange

cup black seeded raisins

1 cup fresh pineapple, in -inch dice (or use canned tidbits)

1 cup white vinegar

cup white sugar

cup dark brown sugar

4 Tbs. preserved candied ginger, cut in thin strips

1 Tbs. salt

 

In a 1-gallon saucepan: Combine: green pepper, onions, fresh tomatoes, in -inch cubes, lemon, cut in -inch cubes with skin left on, orange, cut in -inch cubes with skin left on, black seeded raisins, pineapple, vinegar, white sugar, dark brown sugar, preserved candied ginger and salt.

Simmer gently for 30 minutes. If mixture appears thick, add 1 cup pineapple juice. One teaspoon powdered ginger may be used in place of the preserved ginger.

Pack in hot sterile jars.

 

Makes 2 quarts

 

country : Zambia

course : side dish

 

source : The African Cookbook : Menus and recipes from eleven African countries and the island of Zanzibar / Bea Sandler