Pineapple Chutney with Pickled Green Pepper
Remove pineapple rind and cut pineapple into pieces. In a saucepan, combine pineapple with white wine. Halve chiles, remove seeds and ribs and finely chop. Add chiles, pickled pepper and salt to the pineapple. Simmer about 10 minutes. Stir in jam sugar and boil 3 minutes. Stir in citric acid and pour chutney into jars. Cover with lids and let cool. Refrigerate up to 3 weeks. Tip: To preserve the chutney for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.