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Author Notes: All the exotic flavours from the Caribbean Rhum and pineapple to waken our senses. Makes a perfect gift together with the Red Christmas Chutney. —Maria Teresa Jorge
Serves 12 jars of 250ml
- 14 ounces blond raisins
- 700 milliliters Rhum
- 38 ounces apple, peeled, cored and diced
- 38 ounces pear, peeled, cored and diced
- 38 ounces fresh and sweet pineapple, peeled, cored and diced,
- 2 cups fresh lemon juice
- 12.5 ounces onion, chopped very finely
- 2.5 ounces fresh ginger, chopped finely
- 1 tablespoon fresh garlic, green inside part removed, finely chopped.
- 1 cup Apple Vinegar
- 2 cups molasses
- 2 tablespoons Allspice
- 1 teaspoon chilli falkes or powder
- 3 cloves crushed
- 1 tablespoon green peppercorns crushed
- In a pan, over moderate heat, add the Rhum and the blond raisins and let simmer for 2 minutes. Remove from the heat and set aside for 30 minutes or more.
- Prepare the fruit and put it in a bowl with the lemon juice.
- In a large pot put the vinegar and molasses, the lemon juice from the fruit and the spices and bring to a boil. Add all the fruit cut in small pieces, the onion, the garlic, the ginger, lower the heat and simmer for 15 minutes covered.
- Take the lid off and continue simmering for a further 20 minues, mixing from time to time.
- Add the raisins and half the Rhum, bring back to a boil, reduce the heat and allow to simmer until thick, another 20 minutes. Add the remainder of the Rhum, simmer 5 minutes and turn off the heat.
- Meanwhile, sterilise the jars and lids by boiling them in water for 5 minutes.
- When chutney is cooked, fill the jars with hot chutney, clean the rims and screw the tops on.
- Sterelizing the Chutny: Put the pots in a big pan, cover with water, bring the water to a boil and after boiling starts, simmer for 20 minutes. Remove from the heat and let the jars cool in the water until the latter is cold - overnight.
- Keep chutney in a cool dark place - it will keep for 2 or 3 years .
- This recipe was entered in the contest for Your Best Edible Gift