Mango ananas ginger chutney

Ingredients

• 450 g Fresh pineapple, peeled and cut in 1cm strips
• 220 g Mango, peeled and cut into 1cm thick strips
• 1 pcs Sweet onion, finely chopped
• 1 pcs Orange, juiced and zested
• 2 tbsp Olive oil
• 2 tbsp Cane sugar
• 2 tsp Fresh ginger, grated finely
• 2 tsp Honey

Method

1. Preheat the oven to 180°C and line a baking sheet with aluminium foil.
2. Grease also with a little bit of the olive oil, dipping your fingers in it, then wash the foil.
3. Place the mango and pineapple strips on the foil-lined pan.
4. Combine the ground ginger and cane sugar in a small bowl.
5. Sprinkle fruits with prepared mixture and half of olive oil.
6. Arrange the fruit in a single layer then bake for 35 minutes.
7. Allow to cool for about 10 minutes, then coarsely chop the fruit.
8. Heat the remaining tablespoon of oil in a medium saucepan over medium-high heat.
9. Add the onion and salt to taste; cook for 5 to 6 minutes, until the onion is very soft.
10. Add the chopped fruit, orange juice and zest, and honey; stir to combine.
11. Cook for 10 minutes, adjusting the heat so the liquid maintains a slow simmer.
12. Cool to room temperature before serving.