Pineapple Chutney

• 1 20-ounce can of pineapple chunks in juice
• 2 teaspoons vegetable oil
• 1/2 teaspoon black mustard seeds
• 1 1/2 teaspoons grated peeled ginger root
• 1/4 cup raisins
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• Pinch of salt

1. Drain the pineapple, reserving the juice.
2. Chop the pineapple chunks a bit.
3. In a saucepan, heat the oil until hot but not smoking.
4. Add the mustard seeds, and when they begin to pop (almost immediately), add the ginger.
5. Cook for half a minute and then stir in the pineapple and 1/4 cup of the juice.
6. Add the raisins, sugar, vinegar, and salt and bring to a simmer.
7. Reduce the heat and cook uncovered at a low simmer, stirring occasionally, until most of the liquid is evaporated, about 15 minutes.
8. Serve hot, at room temperature, or chilled.
9. The chutney will keep in the refrigerator for up to 3 weeks.
10. You can substitute fennel seeds for the mustard seeds and dried cranberries for the raisins.
11. This chutney adds something special to Roasted Vegetable Curry (page 53) and Spicy Potatoes & Spinach (page 45).

pineapple, vegetable oil, black mustard seeds, ginger root, raisins, sugar, cider vinegar, salt

Taken from www.epicurious.com/recipes/food/views/pineapple-chutney-377200 (may not work)