Curried Pineapple Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
6 tablespoons vegetable oil |
1 large red onion, chopped |
2 medium-size red bell peppers, chopped |
5 tablespoons minced seeded jalapeño chilies |
3 tablespoons curry powder |
9 cups 1/2-inch cubes peeled quartered cored pineapple (from 2 large) |
1 1/2 cups orange juice |
1 1/2 cups apple cider vinegar |
1 1/2 cups (packed) golden brown sugar |
Directions:
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.)
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