FRUITY ROOIBOS RELISH
- 100 ml prepared strong rooibos tea
- 1 pineapple, peeled, cored and chopped
- 100 ml white wine vinegar
- 200 g granulated sugar
- 1 cinnamon stick
- ¼ teaspoon chilli flakes
- 1 x 400 g tin cherry tomatoes (available from Woolworths)
- 1 red onion, finely chopped
- 6 curry leaves
- 30 g coriander leaves, chopped
- ¼ cup strong rooibos tea, extra
In a large pot, over a low heat, add the 100 ml 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.
Note:
Taste the pineapple before hand and if very sweet, use less sugar.
Recipe tested and photo: Marianne Jacoby
