Pineapple Mint Chutney Recipe

July 25, 2014

Friday is cookbook review day throughout the summer here at Fake Food Free. If you have a love of cookbooks be sure to swing back by for plenty of new ideas and recipes.

Pineapple Mint Chutney Recipe | fakefoodfree.com

I don’t like to call it an addiction. That makes it sound as though it’s a bad thing.

Let’s go with attraction.

Yes. I have a strong attraction to canning and preserving cookbooks.

I have my mom’s old ones, I collect new ones and I never turn down the offer to test one out. Regardless of how simple or complex the recipes in the book may be, I always manage to find something I have never canned before.

I recently received a copy of Best of Bridge Home Preserving and I had no doubt that with 120 recipes for canning fruits and vegetables I would find something new-to-me to try.

 

 

First of all, I really like the style of this book. It has an old-school, kind of vintage look to it. Spiral bound with simple print for the recipes and there are some pretty food photos mixed throughout. Along with some more creative canning recipes like Blushing Peach and Pepper Relish and Zucchini Orange Marmalade, it is also filled with simple classics like Blueberry Jam and Jalapeno Pepper Jelly.

 

If you are new to canning, this one won’t intimidate you.  And if you are a pro, you’ll get some new ideas.

 

I couldn’t get my mind off the Pineapple Mint Chutney. I haven’t made many types of chutney so I felt obligated to go for it.

 

Pineapple Mint Chutney Recipe | fakefoodfree.com

 

I love this recipe! It’s sweet and tangy and it was perfect served with the grilled chicken we had the other night for dinner. My only suggestion is that if you like a little heat, throw in an extra ¼ teaspoon of the crushed red pepper.

Pineapple Mint Chutney

 
Courtesy of Best of Bridge Home Preserving:120 Recipes for Canning Fruits & Vegetables by Best of Bridge Publishing Ltd. 2014 © www.robertrose.ca Reprinted with publisher permission.
Pineapple and mint are two flavors that just seem natural together.
 
6 cups         chopped fresh pineapple                          1.5 L
1 ½ cups     finely chopped sweet onion                  375 mL
1 cup           finely chopped red bell pepper             250 mL
2                 cloves garlic, minced                                     2
1 ¾ cups     granulated sugar                                     425 mL
1 ½ tsp        pickling or canning salt                             7 mL
¼ tsp           hot pepper flakes                                        1mL
1 cup           white vinegar                                         250 mL
½ cup          rice vinegar                                            125 mL
2 tbsp          chopped fresh mint                                   30 mL

 

In a Dutch oven or a large, heavy-bottomed pot, combine pineapple, onion, red pepper, garlic, sugar, salt, hot pepper flakes, white vinegar and rice vinegar. Bring to a boil over medium heat, stirring often. Reduce heat and boil gently, stirring occasionally, for about 25 minutes or until pineapple is translucent and mixture is just thick enough to mound on a spoon. Stir in mint.

 

Ladle into sterilized jars to within 1⁄2 inch (1 cm) of rim. Remove any air pockets and adjust headspace, if necessary, by adding hot chutney; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight.

 

Process jars in a boiling water canner for 10 minutes. Turn off canner and remove lid. Let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until cooled. Check seals; refrigerate any unsealed jars for up to 3 weeks.

 

Makes about six 8-ounce (250 mL) jars.

 

Tip: There are many varieties of sweet onions available, such as Vidalia, Oso Sweet, Maui, Walla Walla or Spanish.
Tip: The rice vinegar adds a pleasant sweet tang, but you can use all white vinegar if you prefer.
Variation: Replace up to half of the granulated sugar with brown sugar to vary the taste.

 

Pineapple Mint Chutney Recipe | fakefoodfree.com
 
Disclosure: The book was provided for review purposes. I was not required to write about it and received no compensation for doing so. 
 
 

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out. 

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  • Corinne August 1, 2014 at 11:23 pm

    I will have to try this. It looks absolutely amazing! I love pineapple.

    • Lori August 2, 2014 at 7:21 am

      Thanks for stopping by, Corinne! I’ve enjoyed every bit of it. Such a good recipe.

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