Pineapple (Fresh) -OR- [1 small can – canned Pineapple]
1
1" long piece of fresh Ginger Root
1
sm
Hot Chili Pepper
1
md
Size Lemon
2
Whole Cloves [optional]
2
Allspice Berries -OR- [1/8 Tsp. Ground Allspice]
1
Stick Cinnamon -OR- [1/2 Tsp. Ground Cinnamon]
1/4
c
Currants -OR- [Raisins]
1/2
c
Dark Brown Sugar; or to taste
1/2
c
Raspberry Vinegar
1
pn
Salt
INSTRUCTIONS
(As printed in the New York Times, with alternate ingredients [ ] )
1. Rinse and pick over Cranberries, discarding stems or blemished berries.
Peel, core and finely chop the Pineapple. Peel and grate or mince the
Ginger. Seed and mince the Chili. Remove two strips of zest from the lemon
with a vegetable peeler and extract the juice from the fruit. Tie the Lemon
zest and spices (if using whole spices) in a piece of cheesecloth, or just
add them to the pot.
2. Combine all ingredients in a saucepan. Because of the Cranberry's high
acidity, they should not be placed in an aluminum or cast iron pan. Bring
to a boil. Reduce heat and simmer the chutney for 8-10 minutes, or until
the Cranberries begin to pop. Correct the seasonings, adding more sugar,
vinegar and lemon juice as needed; the Chutney should be a little sweet a
little sour and a little spicy. Refrigerate at least 2 hours, preferably
overnight. Remove the cheesecloth bundle.
Yield: 4 Cups, or 6 - 8 servings Prep Time: 15 Minutes Cooking Time: 10 -
15 Minutes, plus 2 Hours or more for chilling
>From the Chile-Heads Recipe Collection URL:
http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
Posted to CHILE-HEADS DIGEST V4 #208 by Michael Bowers
<bowers@elsie.ucdavis.edu> on Nov 20, 1997
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