Recipe by evelyn/athens
This easy fruit chutney is great accompanying roast pork/ham, or chicken/turkey.
Top Review by Teri #2
The flavor of this is great, but I am only giving it 4 stars because I had some consistency issues. The only amendment I made was to double the batch & use half crushed pineapple, as I thought all chunks would be too "chunky". My results were way too watery. Perhaps the crushed pineapple has more liquid? It would be helpful if the recipe had an amount of pineapple juices. I had to drain off more than 2 cups of liquid otherwise I would have had jalapeño pineapple soup! Like another reviewer, I allowed it to simmer for an hour. I am looking forward to serving it with ham this Christmas, thanks for posting.
- 4 jalapenos, seeded and chopped
- 3 1⁄2 cups canned pineapple chunks (drain and reserve syrup)
- 1 1⁄2 cups white vinegar
- 1 cup firmly packed brown sugar
- 1 teaspoon salt
- 1⁄2 cup golden raisin
- 2 tablespoons candied ginger, finely chopped
- 2 garlic cloves, crushed
Directions See How It's Made
- Add the reserved pineapple syrup to a saucepan; add the peppers, vinegar, brown sugar, salt, raisins, gingerroot and the garlic and bring to a boil; reduce heat and simmer for 10 minutes.
- add the pineapple chunks and simmer for about 30 minutes or until thick.
- You can process and can in the usual way (boiling prepped jars), or just 'keep' in the refrigerator in a covered, airthight container. I have kept this for up to 2 months in the refrigerator without a problem.