Pineapple-chilli relish

Ingredients

2 kg

1 pineapple
20 g shallot, chopped
20 g Bresc Lemongrass puree
20 g Bresc Red chilli puree
1 dl vinegar
250 g sugar
4 lemon leaves
1 lime, grated peel and juice
10 g corn starch

Preparation method

Chop the pineapple into chunks. Bring all the ingredients, except the corn starch, to the boil. Mix the corn starch with a little water and add to the pan while stirring. Boil for another 5 minutes. Puree briefly. Add the grated peel and juice from the lime to taste.