KARIN’S PINEAPPLE CURRY

Posted on by Posted in Inlê vrugte / Bottled Fruit, Inmaak & Inlê/Canning 1 Comment
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Karin se Kerrie Pynappeltested
KARIN’S PINEAPPLE CURRY

6 large pines(2kg) cut up and simmer in its own juice until soft.
Add 4c sugar,
2tbls curry spice (I add some tumeric too),
2tbls salt,
1t ginger,
350ml white vinegar
Cook through and thicken with maizena to your choice of thickness.
Bottle hot and let stand for at least 2 weeks.

BRON EN FOTO: Karin Hurn

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