Curried Pineapple Chutney

1. 1

   Heat oil in heavy large pot over medium-high heat.

2. 2

   Add red onion and bell peppers and saute until onion begins to soften, about 8 minutes.

3. 3

   Add jalapeno chilies and curry powder; stir 2 minutes.

4. 4

   Add pineapple cubes, orange juice, apple cider vinegar, and golden brown sugar.

5. 5

   Bring to boil.

6. 6

   Reduce heat to medium and simmer mixture until thick and reduced to about 7 1/2 cups, stirring often, about 1 hour 10 minutes.

7. 7

   Season chutney to taste with salt and pepper.

8. 8

   (Can be prepared 4 days ahead.

9. 9

   Cool completely, then cover and refrigerate.)

* Per serving · 4 servings · Values may vary.

No additional tips available.