Pineapple Chutney

Pineapple Chutney

Yield: 14 oz (440 g)

Ingredients:
- 4 fl oz (125 mL) Wine vinegar
- 11�"2 oz (45 g) Sugar
- 1 lb (500 g) Pineapple, contemporary, minimize into 1�"4 -inch (6-mm) cube
- 1 Jalapeño chile, seeded and chopped good
- 1�"2 oz (15 g) fresh ginger root, peeled and grated
- 1�"2 tsp (2 mL) Floor cumin
- 1�"4 tsp (1 mL) Floor cardamom
- 1�"2 tsp (2 mL) Cinnamon
- 1�"4 tsp (1 mL) White pepper

Directions:
1. First, mix the vinegar and sugar in a stainless-metal saucepan weighty adequate to maintain the pineapple. bring to a simmer, stir, and simmer till the sugar is dissolved.
2. Next, increase the pineapple to the vinegar mix. Simmer until finally the fruit incorporates softened.
3. Then, pressure. Return the juices to the pan and mounted the pineapple apart.
4. Then, incorporate the chile, ginger, and spices to the juices in the pan. Simmer right until reduced and syrupy.
5. Then, combination the spiced juices with the worn out pineapple.
6. Finally, refrigerate.