Jalapeno Pineapple Chutney

• 4 jalapenos, seeded and chopped
• 3 1/2 cups canned pineapple chunks (drain and reserve syrup)
• 1 1/2 cups white vinegar
• 1 cup firmly packed brown sugar
• 1 teaspoon salt
• 1/2 cup golden raisin
• 2 tablespoons candied ginger, finely chopped
• 2 garlic cloves, crushed

1. Add the reserved pineapple syrup to a saucepan; add the peppers, vinegar, brown sugar, salt, raisins, gingerroot and the garlic and bring to a boil; reduce heat and simmer for 10 minutes.
2. add the pineapple chunks and simmer for about 30 minutes or until thick.
3. You can process and can in the usual way (boiling prepped jars), or just 'keep' in the refrigerator in a covered, airthight container. I have kept this for up to 2 months in the refrigerator without a problem.

jalapenos, pineapple, white vinegar, brown sugar, salt, golden raisin, candied ginger, garlic

Taken from www.food.com/recipe/jalapeno-pineapple-chutney-109664 (may not work)