Pineapple Red Pepper Chutney

• Vegan
• Gluten free

• Produce

  • 1 cup Pineapple
  • 1/2 Red bell pepper

• Baking & Spices

  • 2 drops Food color
  • 1 cup Granulated sugar
  • 1 tbsp Pectin

• Oils & Vinegars

  • 1 cup Cider vinegar

Found on kleinworthco.com

Description

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)

Directions

• 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.