Peppered Pineapple Chutney

1. 1

   Slice the crown of leaves off pineapple, quarter the fruit lengthwise, then slice out the fibrous core.

2. 2

   Peel and dice the pineapple quarters.

3. 3

   Place pineapple in a heavy saucepan with the remaining ingredients, bring to a boil and cook over medium-high heat for 20 to 25 minutes, until most of the liquid has evaporated and the mixture is thick.

4. 4

   Transfer hot chutney to sterilized canning jars and seal according to manufactuer's directions, or store in containers in the refrigerator or freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.