APPLE ONION CHUTNEY
Steps:
- Steep 1/3 cup of pineapple in 1 cup of dry white wine for about 20 minutes. Strain and set aside. Chop onion, peel and chop apples. Heat oil over medium heat in a large pot. Add apples and onions with salt and white pepper, remaining pineapple and the juice of 1 lemon and cider vinegar. Cook over medium heat until golden brown, about 45 minutes. Add Ginger Soda to deglaze pan until mixture is desired consistancy. Cook for 2 minutes and enjoy or can for use later.
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