Curried Pineapple Chutney

• 6 tablespoons vegetable oil
• 1 large red onion, chopped
• 2 medium-size red bell peppers, chopped
• 5 tablespoons minced seeded jalapeno 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

1. Heat oil in heavy large pot over medium-high heat.
2. Add red onion and bell peppers and saute until onion begins to soften, about 8 minutes.
3. Add jalapeno chilies and curry powder; stir 2 minutes.
4. Add pineapple cubes, orange juice, apple cider vinegar, and golden brown sugar.
5. Bring to boil.
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. Season chutney to taste with salt and pepper.
8. (Can be prepared 4 days ahead.
9. Cool completely, then cover and refrigerate.)

vegetable oil, red onion, red bell peppers, jalapeno chilies, curry powder, pineapple, orange juice, apple cider vinegar, golden brown sugar

Taken from www.epicurious.com/recipes/food/views/curried-pineapple-chutney-104970 (may not work)