Title: Fresh Pineapple Chutney
Categories: Canning Relish
Yield: 4 Half-pints

1		Lg. (6-7 lb) fresh pineapple
1	tb	Salt
1/2		Lg. clove garlic, mashed
1 3/4	c	Seedless raisins
1 1/4	c	Light brown sugar
1	c	Cider vinegar
2		2 inch cinnamon sticks
1/4	ts	Ground cloves

Peel, slice and finely chop the pineapple. Sprinkle with salt and let stand 1 1/2 hours. Drain.

Put the garlic and raisin through a food chopper using the medium blade. Add to the pineapple.

Combine the sugar, vinegar and spices in a saucepan and bring to the boiling point. Add the fruit mixture and cook over medium heat until thickened, about 45 minutes. Ladle into hot, sterilized half-ping jars and seal at once.

SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, copyright 1963

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