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Pineapple Chutney Recipe

Pineapple Chutney Recipe

—Shirley Watanabe, Kula, Hawaii
TOTAL TIME: Prep: 15 min. + chilling Cook: 1 hour YIELD:48 servings

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

  • 1. 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.
  • 2. 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.