Title: Jalapeno Pineapple Chutney
Categories: New Chicken Spread Main
Yield: 1 Servings
| 8 | | Jalapenos, seeded and chopped |
| 7 | c | Canned pineapple chunks, (drain and reserve |
| | | Syrup) |
| 3 | c | White vinegar |
| 2 | c | Firmly packed brown sugar |
| 2 | ts | Salt |
| 1 | c | Raisins |
| 2 | tb | Finely chopped candied |
| | | Gingerroot |
| 3 | | Garlic cloves, crushed |
Add the reserved pineapple syrup to a large kettle. Add the peppers,
vinegar, brown sugar, salt, raisins, gingerroot and the garlic to the
kettle and bring to a boil. Reduce heat and simmer for 10 minutes. Add the
pineapple chunks and simmer for about 45 minutes or until thick. Pour into
hot sterlized jars; seal. Makes 6 cups Recipe by: Jenee Burns