About this recipe:Give your usual chutney a break and use this sauce with egg rolls, momos or over stir-fried chicken and veggies.
1 teaspoon cornflour
5 tablespoons rice vinegar
2 tsp vegetable oil
150ml pineapple juice
2 tablespoons ketchup
3 tablespoons dark brown soft sugar
salt to taste
Directions Prep:2min › Cook:5min › Ready in:7min
In a small saucepan over a medium low heat, whisk (using a metal whisk) together vinegar and cornflour. Add oil, pineapple juice, ketchup, brown sugar and salt and whisk constantly until the mixture is heated through.
If you want to achieve a thicker consistency, dissolve another 1/4 teaspoon of cornflour in 2 or 3 tablespoons of cold water. Once dissolved, stir the mixture into the sauce and continue to heat and whisk until sauce thickens.