Pineapple Chutney

Molly53's Note:

A little snap from cayenne brightens the taste of this chutney. An old recipe from the Chicago Tribune. Cooking time is approximate.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 3 12 ounc ...

• 4 cups canned crushed pineapple , well drained
• 2 cups brown sugar , packed tightly
• 2 cups cider vinegar
• 1 teaspoon salt
• 1 cup green bell pepper , seeded and chopped
• 1 cup seedless raisin
• 1 cup slivered almond
• 1 teaspoon ground ginger
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper

Directions:

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

Reviews

[TheSource]

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.

[pattikay in L.A.]

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!