2 cans (1 lb. 4 1/2 oz. each) crushed pineapple
1 c. vinegar
1 c. brown sugar (packed)
2 c. raisins
1 tbsp. salt
1/4 c. cut-up crystallized ginger
4 cloves garlic, crushed
1/4 tsp. cayenne red pepper
1/4 tsp. each cinnamon and cloves
1/3 c. chopped blanched almonds

Prepare fruit jars. In large kettle, stir together pineapple (with syrup) and remaining ingredients except almonds. Heat to boiling, reduce heat. Stirring frequently, cook over low heat 40 to 55 minutes or until chutney turns deep brown. Stir in almonds. Fill jars and cool and store.