Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and core pineapple, cut into small pieces. puree 2 cups of it and set the rest aside. combine the puree, sugar, spices, ginger, salt and lemon juice in a medium saucepan. bring the mixture to a boil, then cook over medium heat for 5 minutes, stirring as needed, to make a pineapple syrup. add the pineapple chunks, chilies, and red onion; reduce the heat a little and cook over medium low heat for 25 minutes. the puree and the pineapple chunks will blend together with the chunks retaining some of their texture. move the chutney to a bowl and let it sit for 1-2 hours before serving. it will keep for at least a week in the refrigerator but don't add the mint until your'e ready to serve it. enjoy!

Target recipe: peel, core and chop apples. combine with tomatoes, onions, ginger, garlic, chilies, raisins, juices, brown sugar and vinegar in a large deep heavy-based pan. stir over low heat until sugar is completely dissolved. increase heat, stirring occasionally until mixture boils. simmer, uncovered, 2 hours or until fruit and vegetables are tender and chutney is thick. stir occasionally. allow to stand 5 minutes. using a jug, pour into warm sterilised jars and seal immediately. label and date jars when cool. store in a cool place for up to 12 months. cheers, doreen doreen randal, wanganui. new zealand.