Pineapple Orange Chutney

For the pineapple orange chutney, first squeeze 2 oranges. Peel the other two oranges, fillet them and squeeze the orange residue by hand and add the juice to the already squeezed.

Now bring the chopped pineapple with orange juice, cardamom, sugar, ginger, cinnamon stick and 1 pinch of salt to a boil and simmer gently for about 5 minutes. Then remove the cinnamon stick.

Puree the mixture and pass it through a sieve. Mix the mixture with orange fillets and chili and simmer gently for about 1 more minute. Season the chutney with lime juice and salt to taste. While still hot, pour into prepared twist-off jars and seal tightly immediately.

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