1. In a large saucepan, combine the vinegar, honey, brown sugar, coriander, cinnamon stick, cloves and bay leaf and bring to a simmer. 2. Add the pineapple, mango, papaya, garlic, ginger and Scotch bonnet and season lightly with salt and white pepper. 3. Simmer over low heat for 30 minutes. 4. Let cool. 5. Discard the cinnamon and bay leaf. 6. Serve at room temperature or chilled. 7. **The chutney can be refrigerated for up to 2 weeks. ---------------------------------------------------------------------------
Nutrition
Ingredients
