Fresh Pineapple Chutney Recipe
Yield: 4 Half-pintsRecipe by luhu.jp
Ingredients:
1 Lg.: , (6-7 lb) fresh pineapple
1 tbsp: Salt,
1/2 Lg.: clove garlic, mashed
1 3/4 cup: Seedless raisins,
1 1/4 cup: Light brown sugar,
1 cup: Cider vinegar,
2: 2 inch cinnamon sticks,
1/4 tsp: Ground cloves,
Peel, slice and finely chop the pineapple. Sprinkle with salt
Directions:
and let stand 1 1/2 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
Source from luhu.jp
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
Source from luhu.jp