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I've been making this chutney for a
number of years. It is really great and comes from my pastry chef days.
Try it with pork or chicken. It is also good on brie. |
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Pineapple Chutney
2 lbs. sugar
1 c. white vinegar
2 t. dry mustard
1 lb. minced onion diced
1 1/2 lbs. pineapple peeled and diced
1 1/2 lbs. apple peeled and diced
4 tomatoes, peeled, seeded and diced
Put the sugar, vinegar and mustard in a pan and bring to a boil.
Add the rest of the ingredients and simmer slowly for about 1 1/4 hours or until
it thickens.
Remove from heat and ladle into hot, sterilized jars. Process in a hot water
bath for 10 minutes.
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