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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A little snap from cayenne brightens the taste of this chutney. An old recipe from the Chicago Tribune. Cooking time is approximate. Ingredients:
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 almonds |
1 teaspoon ground ginger |
1/2 teaspoon garlic powder |
1/2 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.
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