Pineapple Chutney Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
29 ounce: Crushed pineapple,
1/2 t: Ground cloves,
-undrained,
1/2 t: Cinnamon,
2: To 2-1/2 cups brown sugar,
1/2 t: Garlic salt,
-to taste,
1/4: To 1/2 tsp salt, to taste
1 cup: Seedless raisins,
1/8: To 1/4 tsp black pepper, to
1 cup: Chopped dates,
-taste,
1 T: Onion flakes,
1 cup: Cider vinegar,
Directions:
Combine all ingredients and mix well. Cook and stir over low heat
for 1 to 1-1/2 hours or until very thick. Cool. Pour into clean
glass jars with covers. Store in refrigerator. Makes 4 cups, 1 tbsp
per serving.
Will keep in refrigerator up to 4 weeks. SErve as an accompaniment
with hot or cold meats such as ham, chicken, or turkey. Also good as
an accompaniment to spicy foods, such as curries.
Origin: Watkins Food Gifts Cookbook. Shared by: Sharon Stevens,
Sept/94. From: Sharon Stevens Date: 09-24-94
Source from luhu.jp
for 1 to 1-1/2 hours or until very thick. Cool. Pour into clean
glass jars with covers. Store in refrigerator. Makes 4 cups, 1 tbsp
per serving.
Will keep in refrigerator up to 4 weeks. SErve as an accompaniment
with hot or cold meats such as ham, chicken, or turkey. Also good as
an accompaniment to spicy foods, such as curries.
Origin: Watkins Food Gifts Cookbook. Shared by: Sharon Stevens,
Sept/94. From: Sharon Stevens Date: 09-24-94
Source from luhu.jp