Pineapple Chutney Recipe

Pineapple Chutney Recipe photo by Taste of Home

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—Shirley Watanabe, Kula, Hawaii

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Pineapple Chutney Recipe

Prep: 15 min. + chilling Cook: 1 hour

Yield: 48 Servings

15 60 75

Ingredients

2 cans (20 ounces each) pineapple tidbits, drained
4 cups diced onion
3 cups packed brown sugar
2 cups golden raisins
2 cups white vinegar
4 teaspoons grated orange peel
2 teaspoons salt
2 teaspoons mustard seed
2 teaspoons ground turmeric
2 teaspoons grated lemon peel
2 medium yellow banana peppers, seeded and chopped, optional

Directions

In a large saucepan over medium heat, combine the first 10 ingredients; add peppers if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until chutney reaches desired thickness.
Refrigerate. Serve with meat or with cream cheese as an appetizer spread. Yield: 6 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 80 calories, trace fat (trace saturated fat), 0 cholesterol, 105 mg sodium, 21 g carbohydrate, 1 g fiber, trace protein.

Originally published as Pineapple Chutney in Taste of Home February/March 1996, p9