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Pineapple and Mint Chutney
Pineapple and Mint Chutney

1 ripe pineapple
1/4 cup pineapple juice
1 cup raisins
1 cup light brown sugar
2 cinnamon sticks
1/2 teaspoon ground cloves
1 cup fresh mint

1. Peel and core the pineapple, then cut the flesh into coarse chunks. Place chunks in a saucepan, and add all the remaining ingredients. Bring to a boil, reduce heat, and simmer for 45 minutes. Remove from heat.
2. Strain out the solids, and reserve in a bowl. Return the liquid to the pan. Boil the liquid over high heat until it is reduced to a sticky glaze, about 5 minutes. Add reduced liquid to pineapple solids, and let cool.

Makes about 2 cups