Pineapple Chipotle Chutney

• 1 tablespoon unsalted butter or 1 tablespoon margarine
• 1 tablespoon olive oil
• 1 cup red onion, diced
• 1 1/2 teaspoons allspice
• 1 chipotle chile in adobo, seeded, finely chopped
• 1/4 teaspoon adobo sauce (optional)
• 3/4 cup fresh mango, diced
• 3/4 cup fresh papaya, diced (firm)
• 1 1/2 cups fresh pineapple, diced or 1 1/2 cups canned pineapple, diced, drained, juice reserved
• 1/4 cup pineapple juice or 1/4 cup orange juice
• 1/4 cup cider vinegar
• 1/4 cup brown sugar, packed
• 1 tablespoon fresh coriander, finely chopped

1. Heat the olive oil and butter in a pan.
2. Add the diced red onion and cook until translucent, about 5 minutes.
3. Add allspice, chipotle pepper and adobo sauce (if using - recommended to add punch) and cook for 1-2 minutes.
4. Add the mango, papaya and pineapple and cook, stirring frequently for about 5 minutes.
5. Add the pineapple juice, vinegar and brown sugar.
6. Season with salt and bring to a simmer.
7. Cook, stirring frequently for 20-30 minutes or until mixture is thick and syrupy and liquid has almost completely evaporated.
8. Remove from heat and add the chopped coriander.
9. Cool to room temperature and serve.
10. Note: Chutney can be refrigerated for up to 2 weeks.

unsalted butter, olive oil, red onion, allspice, adobo sauce, fresh mango, fresh papaya, fresh pineapple, pineapple juice, cider vinegar, brown sugar, fresh coriander

Taken from www.food.com/recipe/pineapple-chipotle-chutney-150860 (may not work)