Fresh pineapple chutney
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Fresh pineapple chutney
  Pineapple    Chutney    Canning  
Last updated 6/12/2012 12:52:41 AM. Recipe ID 14418. Report a problem with this recipe.
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      Title: Fresh pineapple chutney
 Categories: Canning, Relishes
      Yield: 4 Half-pints
 
      1    Lg. (6-7 lb) fresh pineapple
      1 tb Salt
    1/2    Lg. clove garlic, mashed
  1 3/4 c  Seedless raisins
  1 1/4 c  Light brown sugar
      1 c  Cider vinegar
      2    2 inch cinnamon sticks
    1/4 ts Ground cloves
 
       Peel, slice and finely chop the pineapple.  Sprinkle with salt
  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.
  




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Recipe ID 14418 (Apr 03, 2005)

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