This recipe makes a little more than 1 quart of chutney. It was adapted for the gluten free community by Gf-Zing! , which celebrates flavor in the gluten free world.
4 cups fresh pineapple (peeled, cored and coarsely chopped in small bite-sized pieces)
1 cup dark brown sugar
1 cup apple cider or white vinegar
1 cup Spanish onion, coarsely chopped
3/4 cup golden raisins
1/2 cup lime, seeded and chopped – leave the peel on
1/2 cup ginger root, peeled and minced
1/2 cup orange, peeled, seeded and chopped
1/2 cup molasses
1/4 cup lemon, peeled, seeded and chopped (about 1 lemon)
3 garlic cloves, minced
1 Tablespoon mustard seed
1 teaspoon dried red pepper flakes (or one dried cayenne pepper, minced)
1 teaspoon gluten free ground cinnamon
1/4 teaspoon gluten free ground cloves
1/4 teaspoon gluten free ground allspice
1-1/2 teaspoons kosher or sea salt (if you use table salt, use non-iodized, and use less)
Mix all the ingredients in a large non-reactive pot (non-stick, enamel or stainless). Bring to a boil and simmer for 30 minutes, stirring occasionally. Make sure the chutney does not burn.
Adjust the sweetness if necessary (you may want to add a 1/4 cup of sugar, for example.)
The original recipe (from the Bernardin canning jars manufacturer) called for mangoes and cilantro and did not include any salt. Also, the original recipe gave instructions for canning. Since this recipe has been altered, it is not known how long the chutney would have to be processed for canning. Therefore the chutney should be kept refrigerated.
Make sure all your ingredients are gluten free!0