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Pineapple Chutney

 Pineapple Chutney
—Shirley Watanabe, Kula, Hawaii
48 ServingsPrep: 15 min. + chilling Cook: 1 hour

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.