Pineapple Chutney

• 1 fresh pineapple, cleaned, cored and cut into 1-inch pieces
• 1/2 large white onion, chopped
• 2 stalks celery, cut into 1/2-inch lengthwise, then chopped
• 1/2 c. white vinegar
• 1 c. brown sugar
• 1/2 to 3/4 c. honey
• 1 large red or green bell pepper, chopped
• 2 jalapeno peppers, cored, seeded and diced finely
• 1/4 tsp. red pepper flakes
• 1 tsp. chopped garlic
• 1 tsp. curry powder
• 1/2 tsp. cumin powder
• 3 scallions, chopped
• 1/4 c. olive oil

1. Put 1/4 cup oil into large skillet over medium heat. Saute celery until it starts to soften; add peppers and onions. Cook until onions are opaque. Add pineapple, garlic and brown sugar; reduce heat. Cook until pineapple starts to soften; add vinegar and spices. Stir slowly for 2 to 3 minutes. Add honey. Push all ingredients to sides of skillet, allowing a pool of liquid in center. Stir in 1 tablespoon of cornstarch slurry into the liquid until thick. Mix everything well; turn into casserole dish to cool. Refrigerate for up to 3 days. Serve at room temperature as a relish with chicken, turkey or fish.

pineapple, white onion, stalks celery, white vinegar, brown sugar, honey, red, peppers, red pepper, garlic, curry powder, cumin powder, scallions, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=124776 (may not work)