Go Back
Pineapple Red Pepper Chutney
Print

Pineapple Red Pepper Chutney

Ingredients

  • 1 cup chopped pineapple
  • 1/2 of 1 red bell pepper
  • 1 cup cider vinegar
  • 1 cup granulated sugar
  • 1 tbsp pectin
  • 2-3 drops food color opt

Instructions

  • Prepare your jars - set aside
  • Pulse your pineapple & red pepper pieces in food processor until rough cut into semi- small pieces
  • Transfer to medium saucepan & add vinegar & sugar
  • Bring to a rolling boil - stirring the entire time
  • Remove from heat & stir in pectin until completely dissolved
  • If you want brighter color- this is the time to stir in your food color (I used yellow)
  • Pour into your sterilized jars & either seal in water bath for 15 minutes or store in refrigerator for up to 2 weeks or in freezer for up to 6 months.