Zambian Pineapple Chutney

Ingredients: 200 g green bell peppers, cut into 2 cm sections 100 g onions, chopped into 1cm pieces 450 g fresh tomatoes, cut into 2cm cubes 1 whole lemon, cut into 1.5cm cubes with skin left on 1 whole orange, cut into 1.5cm cubes, with skin left on 90 g sultanas 200 g fresh pineapple cut into 1.5cm dice 250 ml white wine vinegar 80 g white sugar 80 g Muscovado sugar 4 tbsp preserved candied ginger, cut into thin strips 1 tbsp salt

Cooking Instructions: Add all the ingredients to a large saucepan and simmer gently for 30 minutes (if the mixture seems too thick add up to 200ml pineapple juice). When ready allow to cool a little then pack into hot, sterile, jars.

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