Curried Pineapple Chutney

By á-170456

Ingredients

• 6 tablespoons vegetable oil
• 1 large red onion chopped
• 2 medium red bell peppers chopped
• 5 tablespoons minced seeded jalapeño chilies
• 3 tablespoons curry powder
• 9 cups peeled quartered cored pineapple in 1/2"
• cubes (from 2 large pineapples)
• 1 1/2 cups orange juice
• 1 1/2 cups apple cider vinegar
• 1 1/2 cups golden brown sugar - (packed)
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 1

Preparation

Step 1

Heat oil in heavy large pot over medium-high heat. Add red onion and bell peppers and sauté until onion begins to soften, about 8 minutes. Add jalapeño chilies and curry powder; stir 2 minutes. Add pineapple cubes, orange juice, apple cider vinegar, and golden brown sugar. Bring to boil.

Reduce heat to medium and simmer mixture until thick and reduced to about 7 1/2 cups, stirring often, about 1 hour 10 minutes. Season chutney to taste with salt and pepper. (Can be prepared 4 days ahead. Cool completely, then cover and refrigerate.)

This recipe yields about 7 1/2 cups.