Pineapple Chutney
This has a lot of bite to it. Great with lamb curry.
8 small dried hot peppers (I use Tien Tsin Chili)
1/4 cup cold water
7 cups (2 - 30 ounce cans) pineapple chunks, in heavy syrup
3 cups white vinegar
2 cups packed light brown sugar
2 teaspoons salt
1 cup raisins
2 tablespoons candied ginger, finely chopped
3 cloves garlic, minced
1 cup blanched almonds, chopped (Optional)
Soak peppers in cold water for 30 minutes, drain, remove seeds.
Chop peppers.
Drain syrup from pineapple into large kettle. Add peppers, vinegar, sugar, salt, raisins, ginger, and garlic. Bring to boil, lower heat and simmer for 10 minutes.
Add pineapple chunks and simmer for 45 minutes longer, or until thick.
Add almonds, if used.
Pour into hot sterilized jars.
Makes 6 cups
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