Recipe - Curried Pineapple And Ginger Chutney

One fourth cup Vegetable or peanut oil, for
sauteing
1 Red bell pepper, cut in 1/2"
squares
1 Green bell pepper, cut in
1/2" squares
1 Red onion (peeled, halved),
cut in 1/2" squares
One fourth cup Fresh ginger, minced
1 tablespoon Garlic, minced
1 tablespoon Red or green chile pepper of
your choice, minced
3 tablespoon Good quality curry powder
1 lg Pineapple (peeled and
cored), cut in 1/2" squares
One half cup Raisins
1 One half cup White wine vinegar
One half cup Orange or pineapple juice
1 cup Brown sugar
Salt and freshly cracked
black pepper, to taste

In a 4quart saucepan, heat the oil over mediumhigh 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 to 6 minutes. 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 to 15 minutes, stirring
occasionally, until the liquid has thickened slightly. Season with salt and
freshly cracked black pepper to taste, remove from heat and allow to cool
to room temperature. This chutney will keep, covered and refrigerated,
about 2 weeks. (I use 315 One fourth ounce cans of pineapple, well drained. The
simmering time has to be increased to about 1 One half hours....but is still
delicious.)

MC Formatted by Nancy jeepster4@sprintmail.com. (32197)

Recipe by: Chris Schlesinger & John Willoughby Posted to MCRecipe Digest
V1 #529 by jeepster4@sprintmail.com on Mar 21, 1997