Peppered Pineapple Chutney

Name: Peppered Pineapple Chutney
Ingredients: 1 large pineapple, not too ripe; 1 cup peeled and chopped onion; Juice and grated rind of two limes; 1/4 cup cider vinegar; 2 tablespoons dark rum; 1 cup light brown sugar, packed; 1 teaspoon black peppercorns, crushed; 18 teaspoon ground clove

8 ingredients

4 steps

Ingredients

1 large pineapple, not too ripe
1 cup peeled and chopped onion
Juice and grated rind of two limes
1/4 cup cider vinegar
2 tablespoons dark rum
1 cup light brown sugar, packed
1 teaspoon black peppercorns, crushed
18 teaspoon ground clove

Directions

1

Slice the crown of leaves off pineapple, quarter the fruit lengthwise, then slice out the fibrous core.
2

Peel and dice the pineapple quarters.
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

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