Fresh pineapple chutney
4 Half-pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Lg. (6-7 lb) fresh pineapple | |
| 1 | tablespoon | Salt |
| ½ | Lg. clove garlic, mashed | |
| 1¾ | cup | Seedless raisins |
| 1¼ | cup | Light brown sugar |
| 1 | cup | Cider vinegar |
| 2 | 2 inch cinnamon sticks | |
| ¼ | teaspoon | Ground cloves |
Directions
Peel, slice and finely chop the pineapple. Sprinkle with salt and let stand 1½ hours. Drain.
Put the garlic and raisin through a food chopper using the medium blade. Add to the pineapple.
Combine the sugar, vinegar and spices in a saucepan and bring to the boiling point. Add the fruit mixture and cook over medium heat until thickened, about 45 minutes. Ladle into hot, sterilized half-ping jars and seal at once.
SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, copyright 1963