Fresh pineapple chutney

Yield: 4 Half-pints

Measure Ingredient
1 \N Lg. (6-7 lb) fresh pineapple
1 tablespoon Salt
½ \N Lg. clove garlic, mashed
1¾ cup Seedless raisins
1¼ cup Light brown sugar
1 cup Cider vinegar
2 \N 2 inch cinnamon sticks
¼ teaspoon Ground cloves

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

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