The tropics touch this chutney with the addition of pineapple and just enough spice with a touch of cayenne pepper in the mix.
- 2 ½ pounds (6 to 7) ripe Bartlett or Starkrimson Pears, cored and chopped
- 1 can (8 ounces) crushed pineapple
- ½ cup vinegar
- ½ cup packed brown sugar
- 1 cup golden raisins
- 2 tablespoons finely chopped candied ginger
- 1 ½ teaspoons salt
- 2 cloves garlic, crushed
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ½ cup slivered almonds
Combine all ingredients except almonds. Bring to boil; cook and stir over low heat for 30 minutes or until slightly thickened. Stir in almonds. Ladle into clean, hot canning jars to within ½-inch of tops. Seal according to jar manufacturer’s directions.
Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water 2 inches above jar tops. Remove jars from canner. Place on thick cloth or wire racks. Cool away from drafts. After 12 hours test lids for proper seal; remove rings from sealed jars.
yield: Makes about 3 pints
- Serving Size: 1 TBSP
- Calories: 25
- Carbohydrates: 6g
- Protein: 0g
Unusual but very good…needs a mild cayenne pepper for most tastes. I don’t like coconut but those who do might like to add.