Instructions: Sweet and sour chutney with pineapple and five spices

• For this recipe I used 5 spices blend by Cannamela. This blend of Asian origin is perfect to prepare recipes with meat, fish, spicy vegetables but also to prepare cakes and desserts. The mixture consists of fennel, cinnamon, cloves, pepper and star anise.
• Peel the fruit and cut it into cubes. Use a teaspoon to peel the ginger and cut it in half. Put everything in a pot and add rest of the ingredients. Stir and turn the heat on.
  
• Cook over medium – low heat, without lid, until the fruit liquid reduces, the apples almost dissolve and the pineapple becomes tender (1 hour – 1 hour and 30 minutes). Remove the ginger. Let it cool down completely and keep it in the fridge for 5 to 6 days.