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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 12 ounce jars 771g Recipe makes 3 12 ounce jars) |
||
| Calories 1058 | ||
| Calories from Fat 170 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.9g | 29% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 11.7g | ||
| Polyunsaturated Fat 4.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 851mg | 35% | |
| Potassium 1770mg | 50% | |
| Total Carbohydrate 220.1g | 73% | |
| Dietary Fiber 9.7g | 38% | |
| Sugars 198.0g | ||
| Protein 11.1g | 22% | |
Pineapple Chutney
By: Molly53
Nov 11, 2005
A little snap from cayenne brightens the taste of this chutney. An old recipe from the Chicago Tribune. Cooking time is approximate.
3 12 ounce jars
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 almond
- 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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Browse similar recipes by category
- Course > Condiments, etc. > Sauces > Chutneys
- Main Ingredient > Fruit > Tropical > Pineapple
- Cuisine > North American
- Preparation > Time to Make > < 4 hours
- Preparation > Inexpensive
- Preparation > Presentation > Served Cold
- Occasion > Gifts
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: TheSource
On Aug 12, 2008
I love chutney and this is one of the best I've ever found. Made one change — currents instead of raisins. Will make this one again and again. Thanks.
From: AlaskaCook
On Aug 4, 2006
Superb! I added 1 cayenne pepper and some red pepper flakes to kick it up a bit. I also used dried cranberries instead of raisins, and left out the almonds. This stuff is mouth watering good!
From: pattikay in L.A.
On Jun 7, 2008
This is a fabulous chutney - really simple and beautiful to look at. Flavors and textures were perfect. I have made it with either red or green bell peppers - both are beautiful. Thanks for posting!
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