“A little snap from cayenne brightens the taste of this chutney. An old recipe from the Chicago Tribune. Cooking time is approximate.”
READY IN:
1hr 15mins
YIELD:
3 12 ounce jars
UNITS:
Metric

Ingredients Nutrition

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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