Ingredients
- 2 (20 ounce) cans crushed pineapple in juice
- undrained
- 1 cup cider vinegar
- 1 12 cups brown sugar
- packed
- 2 cups raisins
- 1 tablespoon salt
- 14 cup ginger paste (or 1 Tablespoon ground)
- 4 garlic cloves
- crushed (or 3/4 teaspoon granulated)
- 12 teaspoon red pepper flakes
- 14 teaspoon ground cloves
- 14 teaspoon ground cinnamon
Instructions
- prepare jars in boiling water bath, keep hot.
- In large, heavy saucepan, stir together all ingredients.
- Heat to boiling then reduce heat to low.
- Stirring frequently, simmer slowly 40 to 55.
- minutes until chutney turns deep brown.
- Fill and seal jars.
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