Categories: canning- chutney
Ingredients
- 8 small dried hot peppers
- 3 cans (20 oz. each) pineapple chunks
- 3 cups white vinegar
- 2 cups packed brown sugar
- 2 tsp. salt
- 1 cup raisins
- 2 Tbsp. finely chopped candied ginger
- 1 cup chopped blanched almonds
Directions
- Soak peppers in 1/4 cup cold water 30 minutes, drain and remove seed. Chop peppers. Drain syrup from pineapple into kettle or Dutch oven. Add peppers and next 6 ingredients. Bring to boil and simmer 10 minutes. Add pineapple and simmer 45 minutes longer, or until thick. Add almonds and pour into hot sterilized jars; seal. Process in water bath 5 minutes.
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makes six half pint jars