Curried Pineapple Chutney

Recipe Ingredients

6 tablespoons	90ml	Vegetable oil
1 tablespoon	15ml	Red onion - chopped (large)
2 tablespoons	30ml	Red bell peppers - chopped (medium)
5 tablespoons	75ml	Minced seeded jalapeño chilies
3 tablespoons	45ml	Curry powder
9 cups	2133ml	Peeled quartered cored pineapple in 1/2"
		Cubes (from 2 large pineapples)
1 1/2 cups	355ml	Orange juice
1 1/2 cups	355ml	Apple cider vinegar
1 1/2 cups	240g / 8.5oz	Golden brown sugar - (packed)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat oil in heavy large pot over medium-high heat. Add red onion and bell peppers and saute 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.

Source:
Bon Appetit, April 2001

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