Fresh Pineapple Chutney
|Fresh pineapple||7 Pound (1 Large One)|
|Garlic||1⁄2 Clove (2.5 gm), mashed (Large Clove)|
|Seedless raisins||1 3⁄4 Cup (28 tbs)|
|Light brown sugar||1 1⁄4 Cup (20 tbs)|
|Cider vinegar||1 Cup (16 tbs)|
|Cinnamon sticks||2 (2 Inch Each)|
|Ground cloves||1⁄4 Teaspoon|
Peel, slice and finely chop the pineapple.
Sprinkle with salt and let stand one and one-half hours.
Put the garlic and raisins through a food chopper using the medium blade.
Add to the pineapple.
Combine the sugar, vinegar and spices in a saucepan and bring to the boiling point.
Add the fruit mixture and cook over medium heat until thickened, about forty five minutes.
Ladle into hot, sterilized half pint jars and seal at once.