This old recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Gold Nugget Chutney

A tangy condiment that makes a thoughtful, unusual gift.

3 cans (1 lb. 4 oz.) chunk pineapple, in syrup
2 cups pitted prunes
2 cups raisins
3 tart apples, cored and chopped
2 3/4 cups cider vinegar
2 cups dark brown sugar
5 teaspoons allspice
1 teaspoon ground ginger
1 teaspoon pepper
1 teaspoon salt

Drain pineapple. Combine all ingredients, except pineapple, in large saucepan. Boil, uncovered, 30 minutes to reduce liquid, stirring occasionally. Reduce heat to medium, add pineapple and simmer 15 minutes. Drain one cup syrup with bulb syringe. Ladle into sterilized jars, seal with paraffin wax. Makes six cups. This recipe may be doubled.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.