Curried Pineapple And Ginger Chutney

• 1/4 cup vegetable or peanut oil for sauteeing
• 1 red bell pepper, cut into 1/2 inch squares
• 1 green bell pepper, cut into 1/2 inch squares
• 1 red oinion, peeled, halved, and cut into 1/2 inch squares
• 1 tablespoon minced garlic
• 1 tablespoon minced red or green chile pepper
• 3 tablespoons good quality curry powder
• 1 large pineapple, peeled, cored, and cut into 1/2 inch chunks
• 1/2 cup raisins
• 1 1/2 cup white vinegar
• 1/2 cup orange or pineapple juice
• 1 cup brown sugar
• Salt and freshly cracked black pepper to taste

1. In a 4-quart saucepan, heat oil over medium-high heat until hot but not smoking. Add the bell peppers and onions and saute, stirring constantly, until the onions start to become translucent, about 5-6 minutes.
2. Add the ginger, garlic, chile peppers, and curry powder and saute 1 minute more. Add all the remaining ingredients except the salt and pepper and bring to a boil. Reduce the heat to low and simmer for 10 - 15 minutes, stirring occasionally, until the liquid has thickened slightly. Season with salt and freshly cracked black pepper to taste, remove heat, and allow to cool to room temperature.
3. This will keep, covered and refrigerated, about 2 weeks.

vegetable, red bell pepper, green bell pepper, red oinion, garlic, red, curry powder, pineapple, raisins, white vinegar, orange, brown sugar, salt

Taken from www.epicurious.com/recipes/member/views/curried-pineapple-and-ginger-chutney-52840701 (may not work)