Pineapple chutney my way

Ingredients for 1 servings:

• 1 pineapple
• 15 g ginger root, finely diced
• ½ red chili pepper(s), very finely diced
• 100 ml white wine vinegar
• 75 g sugar
• 1 pinch of salt
• 3 star anise
• 3 cloves
• 3 tsp cornstarch, dissolved in a little water
• 150 ml water

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel the pineapple and cut off the flesh down to the core. Discard the core. Cut the rest into small 1 cm cubes. Simmer 150 ml of water with the vinegar, sugar, salt, anise, and cloves for 10 minutes. Then add the pineapple, chili, and ginger. Dissolve the cornstarch and add it as well. Cook for another 10 minutes, then puree about a third of the mixture in a blender and mix everything again. Transfer the mixture while still hot to sterile twist-off jars, seal tightly, and let stand upside down with the lid on for 10 minutes. Store like homemade jam and consume within a year.