All the exotic flavours from the Caribbean Rhum and pineapple to waken our senses. Makes a perfect gift together with the Red Christmas Chutney. —Maria Teresa Jorge
12 jars of 250ml
apple, peeled, cored and diced
pear, peeled, cored and diced
fresh and sweet pineapple, peeled, cored and diced,
fresh lemon juice
onion, chopped very finely
fresh ginger, chopped finely
fresh garlic, green inside part removed, finely chopped.
chilli falkes or powder
green peppercorns crushed
In This Recipe
In a pan, over moderate heat, add the Rhum and the blond raisins and let simmer for 2 minutes. Remove from the heat and set aside for 30 minutes or more.
Prepare the fruit and put it in a bowl with the lemon juice.
In a large pot put the vinegar and molasses, the lemon juice from the fruit and the spices and bring to a boil. Add all the fruit cut in small pieces, the onion, the garlic, the ginger, lower the heat and simmer for 15 minutes covered.
Take the lid off and continue simmering for a further 20 minues, mixing from time to time.
Add the raisins and half the Rhum, bring back to a boil, reduce the heat and allow to simmer until thick, another 20 minutes. Add the remainder of the Rhum, simmer 5 minutes and turn off the heat.
Meanwhile, sterilise the jars and lids by boiling them in water for 5 minutes.
When chutney is cooked, fill the jars with hot chutney, clean the rims and screw the tops on.
Sterelizing the Chutny: Put the pots in a big pan, cover with water, bring the water to a boil and after boiling starts, simmer for 20 minutes. Remove from the heat and let the jars cool in the water until the latter is cold - overnight.
Keep chutney in a cool dark place - it will keep for 2 or 3 years .