Sweet & Savory Pineapple Chutney

"A little snap from cayenne brightens the taste of this chutney. An old recipe from the Chicago Tribune. Cooking time is approximate."
 
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photo by patti k. photo by patti k.
photo by patti k.
Ready In:
1hr 15mins
Ingredients:
10
Yields:
3 12 ounce jars
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ingredients

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directions

  • Combine pineapple, sugar, vinegar and salt in a large saucepan.
  • Heat to boil; simmer gently, stirring frequently for 25 minutes.
  • Stir in remaining ingredients.
  • Cook slowly, stirring often, until mixture thickens.
  • Ladle into sterilized hot jars, leaving 1/4 inch headspace.
  • Seal; process in water bath canner for 10 minutes.

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Reviews

  1. I love chutney and this is one of the best I've ever found. Made one change -- currents instead of raisins. Will make this one again and again. Thanks.
     
  2. This is a fabulous chutney - really simple and beautiful to look at. Flavors and textures were perfect. I have made it with either red or green bell peppers - both are beautiful. Thanks for posting!
     
  3. Superb! I added 1 cayenne pepper and some red pepper flakes to kick it up a bit. I also used dried cranberries instead of raisins, and left out the almonds. This stuff is mouth watering good!
     
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Tweaks

  1. Superb! I added 1 cayenne pepper and some red pepper flakes to kick it up a bit. I also used dried cranberries instead of raisins, and left out the almonds. This stuff is mouth watering good!
     

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