Peppered Pineapple Chutney

• 1 large pineapple, not too ripe
• 1 cup peeled and chopped onion
• Juice and grated rind of two limes
• 1/4 cup cider vinegar
• 2 tablespoons dark rum
• 1 cup light brown sugar, packed
• 1 teaspoon black peppercorns, crushed
• 18 teaspoon ground clove

1. Slice the crown of leaves off pineapple, quarter the fruit lengthwise, then slice out the fibrous core.
2. Peel and dice the pineapple quarters.
3. Place pineapple in a heavy saucepan with the remaining ingredients, bring to a boil and cook over medium-high heat for 20 to 25 minutes, until most of the liquid has evaporated and the mixture is thick.
4. Transfer hot chutney to sterilized canning jars and seal according to manufactuer's directions, or store in containers in the refrigerator or freezer.

pineapple, onion, cider vinegar, dark rum, light brown sugar, black peppercorns, ground clove

Taken from cooking.nytimes.com/recipes/2600 (may not work)