Peppered Pineapple Chutney Recipes

PEPPER PAPAYA PINEAPPLE CHUTNEY

Steps:

• In a medium saucepan, combine all ingredients except chili paste.
• Cook over medium heat for 1 hour or until mixture has syrupy consistency.
• Fold in chili paste.

SWEET & SAVORY PINEAPPLE CHUTNEY

Steps:

• Combine pineapple, sugar, vinegar and salt in a large saucepan.
• Heat to boil; simmer gently, stirring frequently for 25 minutes.
• Stir in remaining ingredients.
• Cook slowly, stirring often, until mixture thickens.
• Ladle into sterilized hot jars, leaving 1/4 inch headspace.
• Seal; process in water bath canner for 10 minutes.

JALAPENO PINEAPPLE CHUTNEY

Steps:

• Add the reserved pineapple syrup to a saucepan; add the peppers, vinegar, brown sugar, salt, raisins, gingerroot and the garlic and bring to a boil; reduce heat and simmer for 10 minutes.
• add the pineapple chunks and simmer for about 30 minutes or until thick.
• You can process and can in the usual way (boiling prepped jars), or just 'keep' in the refrigerator in a covered, airthight container. I have kept this for up to 2 months in the refrigerator without a problem.

PINEAPPLE CHUTNEY

Steps:

• Combine vinegar and sugar in large saucepan.
• Simmer and stir until sugar dissolves.
• Add pineapple and simmer until soft.
• Strain pineapple and set aside, return juices to pan.
• Add chile, ginger and spices to pan.
• Simmer and reduce au nape.
• Mix spiced syrup with pineapple.
• Refrigerate immediately.

PEPPERED PINEAPPLE CHUTNEY

Steps:

• Slice the crown of leaves off pineapple, quarter the fruit lengthwise, then slice out the fibrous core. Peel and dice the pineapple quarters.
• Place pineapple in a heavy saucepan with the remaining ingredients, bring to a boil and cook over medium-high heat for 20 to 25 minutes, until most of the liquid has evaporated and the mixture is thick.
• Transfer hot chutney to sterilized canning jars and seal according to manufactuer's directions, or store in containers in the refrigerator or freezer.