Pineapple Chutney I

Description

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

• Makes 2 quarts

Ingredients

• 1 cup green pepper, in ¾-inch cubes
• ½ cup onions, chopped in ½-inch pieces
• 1 lb fresh tomatoes
• 1 whole lemon
• 1 whole orange
• ½ cup black seeded raisins
• 1 cup fresh pineapple, in ½-inch dice (or use canned tidbits)
• 1 cup white vinegar
• ½ cup white sugar
• ½ cup dark brown sugar
• 4 tbsp preserved candied ginger, cut in thin strips
• 1 tbsp salt

Directions

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.