Six-Fruit Chutney

Preparation info
  • Approximately

    2 pint

    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About

This is a mild chutney.


  • ½ cup crushed pineapple, drained
  • 1 lime
  • 2 tart apples


  1. Cut the lime in quarters lengthwise, remove seeds, and slice thinly crosswise, discarding the ends without fruit. Peel, core, and dice the apple and pear. Grate the orange rind; remove all pith and outer membrane. Cut the fruit from between the membranes. Squeeze the juice from the membrane before discarding it. Chop the fruit, keeping any juice. Wash and chop the cranbe