PINEAPPLE CHUTNEY

2 fresh pineapples, chopped small
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup butter, melted
1 Tablespoon nutmeg
cumin seed
1/2 teaspoon ginger
red pepper
1 teaspoon coriander
1/2 teaspoon turmeric
2 1/2 cups brown sugar
1 cup golden raisins

Chop two fresh pineapples into small pieces. Melt butter, adding cumin seed and red pepper. Cook until brown. Toss in pineapple. Cook until pineapple reaches liquid consistency. Add remaining ingredients. Bring to a boil, then simmer for two hours, stirring occasionally until liquid cooks down to a mush.

PLUM CHUTNEY

2 qts. plums
3 cardamom pods
1 grated coconut
1 1/2 cups milk
2 teaspoon coriander
2 cups sugar

Pit plums and cut into chunks. Put into a deep pan over medium heat. Add remaining ingredients and cook to a chunky puree. Cool and serve cold.