Pineapple Chutney
A little snap from cayenne brightens the taste of this chutney. An old recipe from the Chicago Tribune. Cooking time is approximate.
3
People talking
READY IN: 1hr 15mins
YIELD: 3 12 ounce jars
UNITS: US
INGREDIENTS
Nutrition- 4cups canned crushed pineapple, well drained
- 2
- 2cups cider vinegar
- 1teaspoon salt
- 1
- 1cup seedless raisin
- 1cup slivered almonds
- 1teaspoon ground ginger
- 1⁄2teaspoon garlic powder
- 1⁄2teaspoon cayenne pepper
Advertisement
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.
Advertisement