Pineapple Chutney With Golden Raisins Recipes

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SLOW-COOKER GOLDEN FRUIT CHUTNEY



Slow-Cooker Golden Fruit Chutney image

Fruit, sugar, vinegar and spices blend to make a delightful condiment to serve with meat, poultry, fish or cheese.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 8h15m

Yield 72

Number Of Ingredients 8

1 can (20 ounces) pineapple chunks in juice or syrup, undrained
2 packages (6 ounces each) dried apricots, coarsely chopped (2 cups)
1 cup golden raisins
1/2 cup packed brown sugar
1/2 cup cider vinegar
1 1/2 teaspoons ground ginger
1 teaspoon ground mustard
1/8 teaspoon ground red pepper (cayenne)

Steps:

  • Mix all ingredients in 2- to 3 1/2-quart slow cooker.
  • Cover and cook on low heat setting 6 to 8 hours or until very thick. Cool about 2 hours.
  • Spoon chutney into container. Cover and store in refrigerator up to 3 weeks or in freezer up to 2 months. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 25, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg

GOLDEN FRUIT CHUTNEY



Golden Fruit Chutney image

Sweet and sour fruit chutney made with fruits and spices - perfect condiment for grilled turkey or pork.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 3h5m

Yield 72

Number Of Ingredients 9

1 cup golden raisins
1/2 cup packed brown sugar
3/4 cup pineapple or apple juice
1/2 cup cider vinegar
1 1/2 teaspoons ground ginger
1 teaspoon ground mustard
1/8 teaspoon ground red pepper (cayenne)
1 can (20 ounces) pineapple chunks in juice or syrup, undrained
2 packages (6 ounces each) dried apricots, coarsely chopped (2 cups)

Steps:

  • Heat all ingredients to boiling in 3-quart saucepan or 4-quart Dutch oven, stirring occasionally; reduce heat. Cover and simmer 30 minutes.
  • Uncover and simmer about 15 minutes, stirring occasionally, until mixture is very thick. Cool about 2 hours. Cover and refrigerate up to 2 weeks, or freeze up to 2 months.

Nutrition Facts : Calories 30, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 tab1espo, Sodium 0 mg

PINEAPPLE, APPLE AND RAISIN CHUTNEY



Pineapple, Apple and Raisin Chutney image

Make and share this Pineapple, Apple and Raisin Chutney recipe from Food.com.

Provided by selfmadegirl

Categories     Chutneys

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

12 ounces pineapple (chopped)
4 apples (peeled and chopped, use more or less depending on the size of the apples and what feels right)
4 ounces onions (peeled and chopped, use more if you really like onion)
4 ounces raisins
3 ounces brown sugar
7 ounces light malt vinegar
1/2 teaspoon ground coriander
1/4 teaspoon allspice
1/4 teaspoon ground cloves

Steps:

  • Mix all ingredients in a large saucepan, stir and bring to a boil.
  • Simmer uncovered for about 35-40 minutes, until the chutney is reduced and thickens. Stir frequently!

Nutrition Facts : Calories 101.1, Fat 0.2, Sodium 5.5, Carbohydrate 26.1, Fiber 2.1, Sugar 20.8, Protein 0.7

GOLDEN PINEAPPLE CHUTNEY



Golden Pineapple Chutney image

Provided by Norman Van Aken

Categories     Condiment/Spread     Sauce     Fruit     Vinegar     Apple     Pear     Mango     Papaya     Pineapple     Spring     Simmer

Yield Makes 4 cups

Number Of Ingredients 14

1/2 cup sugar
1/2 medium red onion, diced
1 1/4 cups diced mango
1 1/2 cups diced golden pineapple
1 Granny Smith apple, peeled, cored, and diced
1 Asian pear, peeled, cored, and diced
3/4 cup diced papaya
1 tablespoon ground allspice
1/4 cup peeled and finely chopped ginger
2 tablespoons Caribbean hot sauce (your favorite)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons allspice berries, toasted
1 cup apple cider vinegar or white wine vinegar

Steps:

  • In a large bowl, combine all of the ingredients except the allspice and the vinegar. Allow to stand for 30 minutes.
  • Meanwhile, toast the allspice berries in a small saucepan until they just begin to smoke. Add the vinegar, bring to a simmer, and reduce to 1/4 cup. Strain, and discard the allspice berries.
  • Combine the reduced vinegar with the fruit mixture in a large heavy saucepan and simmer over medium heat, stirring occasionally, for 20 to 30 minutes until the liquid is almost syrupy. Refrigerated, this will keep for up to 3 months.

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