Pineapple Chutney Recipe
Ingredients
| 8 small dried hot red peppers | ||
| Cold water | 1/4 Cup (16 tbs) | |
| Pineapple chunks | 7 Cup (16 tbs) | |
| White vinegar | 3 Cup (16 tbs) | |
| Firmly packed brown sugar | 2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Raisins | 1 Cup (16 tbs) | |
| Ginger root | 2 Tablespoon, finely chopped | |
| Garlic | 3 Clove (5gm), crushed | |
| Blanched almonds | 1 Cup (16 tbs) | |
Directions
Soak peppers in cold water for 30 minutes, drain, and remove seeds.
Chop peppers.
Drain syrup from pineapple into kettle.
Add peppers and next 6 ingredients.
Bring to boil, reduce heat, and simmer for 10 minutes.
Add pineapple and simmer for 45 minutes longer, or until thick.
Add almonds; pour into hot sterilized jars; seal.
Chop peppers.
Drain syrup from pineapple into kettle.
Add peppers and next 6 ingredients.
Bring to boil, reduce heat, and simmer for 10 minutes.
Add pineapple and simmer for 45 minutes longer, or until thick.
Add almonds; pour into hot sterilized jars; seal.
Chef
