1 hr 10 mins
martha m's Note:
If I don't post this well-loved recipe, I'll loose it along with the crumbling cookbook it comes from! This is made from easily obtainable ingredients and is nice to have around for fresh pork, ham, or lamb.
My Private Note
Units: US | Metric
- 2 (20 ounce) cans crushed pineapple in juice, undrained
- 1 cup cider vinegar
- 1 1/2 cups brown sugar, packed
- 2 cups raisins
- 1 tablespoon salt
- 1/4 cup ginger paste (or 1 Tablespoon ground)
- 4 garlic cloves, crushed (or 3/4 teaspoon granulated)
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1prepare jars in boiling water bath, keep hot.
- 2In large, heavy saucepan, stir together all ingredients.
- 3Heat to boiling then reduce heat to low.
- 4Stirring frequently, simmer slowly 40 to 55.
- 5minutes until chutney turns deep brown.
- 6Fill and seal jars.
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Nutritional Facts for Revised Betty Crocker Pineapple Chutney
Serving Size: 1 (42 g)
Servings Per Recipe: 48
- Amount Per Serving
- % Daily Value
- Calories 59.7
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 149.2 mg
- Total Carbohydrate 15.3 g
- Dietary Fiber 0.4 g
- Sugars 13.6 g
- Protein 0.3 g
The following items or measurements are not included: