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Pineapple Habanero Chutney

Pineapple Habanero Chutney


2 tablespoons oil
1/4 teaspoon crushed red pepper flakes
1 habanero pepper, minced, or to taste
1 large onion, minced
4 inch piece fresh ginger root, peeled and minced
1/2 large red bell pepper, diced
1/2 large yellow bell pepper, diced
1 large pineapple, peeled, cored and diced, reserve any juice
1/2 cup dark brown sugar, packed
1-1/2 tablespoons curry powder
1/2 cup apple cider vinegar

Cooking Instructions

In a large sauce pan, heat oil over medium heat. Add onion, pepper flakes and Habanero pepper. Stir to combine. Reduce the heat to low, cover, and cook until the onions have softened, about 15 to 10 minutes, stirring occasionally. Do not brown onions.

Remove the lid, increase the heat to medium, and stir in the ginger, red bell pepper and yellow bell pepper. Cook the vegetables, stirring continuously, for 2 to 3 minutes. Add pineapple and any juice, brown sugar, curry powder, and vinegar, and stir to combine. Simmer 30 minutes, stirring frequently. Remove from heat, and allow chutney to cool completely Store in airtight containers in the refrigerator.

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