JALAPENO PINEAPPLE CHUTNEY

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Jalapeno Pineapple Chutney image

Make and share this Jalapeno Pineapple Chutney recipe from Food.com.

Provided by evelynathens

Categories     Chutneys

Time 35m

Yield 3 cups

Number Of Ingredients 8

4 jalapenos, seeded and chopped
3 1/2 cups canned pineapple chunks (drain and reserve syrup)
1 1/2 cups white vinegar
1 cup firmly packed brown sugar
1 teaspoon salt
1/2 cup golden raisin
2 tablespoons candied ginger, finely chopped
2 garlic cloves, crushed

Steps:

  • Add the reserved pineapple syrup to a saucepan; add the peppers, vinegar, brown sugar, salt, raisins, gingerroot and the garlic and bring to a boil; reduce heat and simmer for 10 minutes.
  • add the pineapple chunks and simmer for about 30 minutes or until thick.
  • You can process and can in the usual way (boiling prepped jars), or just 'keep' in the refrigerator in a covered, airthight container. I have kept this for up to 2 months in the refrigerator without a problem.

Nutrition Facts : Calories 475, Fat 0.5, SaturatedFat 0.1, Sodium 816, Carbohydrate 117.3, Fiber 3.8, Sugar 107.5, Protein 2.4

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