Ingredients for Revised Betty Crocker Pineapple Chutney
- 4 (20 ounce) cans crushed pineapple in juice, undrained
- 2 cups cider vinegar
- 3 cups packed brown sugar
- 1 1/2 cups golden or dark raisins
- 1 tablespoon salt
- 2 tablespoons ginger paste
- 8 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Revised Betty Crocker Pineapple Chutney? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Revised Betty Crocker Pineapple Chutney
- Prepare jars for canning by sterilizing them in a boiling water bath. Keep jars hot until ready to fill.
- In a large, heavy-bottomed saucepan, combine all ingredients.
- Bring the mixture to a rolling boil over medium-high heat.
- Reduce heat to low, and simmer gently for 40-55 minutes, stirring frequently, until the chutney deepens to a rich brown color.
- Carefully ladle the hot chutney into the prepared, hot jars, leaving ½ inch headspace.
- Remove air bubbles by gently tapping the jars and using a non-metallic utensil to run along the sides.
- Wipe the jar rims clean and securely attach the lids and rings.
- Process jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for accurate times).
- Remove jars from canner and let cool completely. Check seals – lids should not flex when pressed.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
54g
Fat
0g
Carbs
5g
