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Pineapple Chutney
1 cup sugar
1/4 cup vinegar
1 t. cinnamon
pinch cayenne, or to taste
1 t. fennel seeds
1 pineapple, peeled, cored and cut into 1/2" chunks, or 3 cups canned
1/2 cup golden raisins
Combine the sugar, vinegar, cinnamon, cayenne and fennel seeds in a large
saucepan and boil gently for 12-15 minutes, or until thick. Add pineapple and
raisins; simmer 5-10 minutes. Let flavors blend at least an hour and preferably
overnight. Keeps well, refrigerated in sealed containers.
Yield: About 3 cups
For more recipes, refer to the The Healthy Heart Miracle book.
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