Curried Pineapple and Stone Fruit Chutney

• 1 tablespoon canola oil
• 2 tablespoons fresh ginger, minced
• 4 garlic cloves, minced
• 1 cup onion, chopped
• 1 cup red bell pepper, chopped
• 2 tablespoons jalapeno peppers, seeded and minced
• 2 teaspoons curry powder
• 2 cups fresh pineapple, diced
• 34 cup peach, peeled and chopped (about 1)
• 34 cup nectarine, peeled and chopped (about 1)
• 34 cup cider vinegar
• 12 cup dried cranberries
• 12 cup brown sugar, packed
• 13 cup granulated sugar
• 12 teaspoon salt

1. Heat oil in a large nonstick skillet over medium high heat.
2. Add ginger and garlic; saute 30 seconds.
3. Add onions and peppers; saute 4 minutes or until tender.
4. Stir in curry powder and cook 1 minute more.
5. Add pineapple and remaining ingredients; bring to a boil.
6. Reduce heat and simmer 30 minutes or until the mixture thickens.
7. Serve at room temperature or chilled.

canola oil, fresh ginger, garlic, onion, red bell pepper, jalapeno peppers, curry powder, fresh pineapple, peach, nectarine, cider vinegar, cranberries, brown sugar, sugar, salt

Taken from www.food.com/recipe/curried-pineapple-and-stone-fruit-chutney-397448 (may not work)