Jalapeno Pineapple Chutney
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
3 cups
ingredients
- 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
- 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.
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Reviews
-
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.
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This was really easy and very good to boot. I used regular raisins and fresh ginger (I couldn't find any candied). I made a double batch, divided it in half before cooking, and added minced habenaro to one portion. Both taste wonderful, though I'm partial to the kicked up one. I'm having house guests later in the week and plan to serve this up as a topping for some smoked, pulled pork tacos. This is definitely a keeper. Thanks for posting.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.