Description Edit

Pineappla chutney. Use this chutney with any of dish with curries.

  • Makes 2 quarts

Ingredients Edit

Directions Edit

  1. In a 1-gallon saucepan: combine green pepper, onions, fresh tomatoes, in ¾-inch cubes, lemon, cut in ½-inch cubes with skin left on, orange, cut in ½-inch cubes with skin left on, black seeded raisins, pineapple, vinegar, white sugar, [[brown sugar.
  2. About brown sugar|dark brown sugar]], preserved candied ginger and salt.
  3. Simmer gently for 30 minutes.
  4. If mixture appears thick, add 1 cup pineapple juice.
  5. One teaspoon powdered ginger may be used in place of the preserved ginger.
  6. Pack in hot sterile jars.

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