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Print this Recipe    Pineapple Chutney

Pineapple Chutney
Matures after 3 months

250ml (8fl oz) white wine vinegar
250gm (8oz) sugar
2 teaspoons salt
1 tablespoons finely chopped fresh ginger
1 teaspoon ground cinnamon
2 chillies (or to taste)
2 cloves garlic, finely chopped
250gm (8oz) diced fresh pineapple
2 Granny Smith apples peeled and cut into pieces
90gm (3oz) raisins

Put the vinegar,sugar,salt,ginger,cinnamon,chillies and garlic in
a saucepan and bring to the boil. Add the pineapple, apples and
raisins. Boil slowly, stirring often, until the apple is broken up
and the chutney is thick. The pineapple will remain in pieces. Pour
into warm jars and seal.

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pineapple chutney, May 3, 2004 - 10:51 PM
Reviewer: m from yopper, mi
I made this in the afternoon and served it with beer can chicken for dinner. It was excellent.

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