Curried Pineapple and Stone Fruit Chutney

breezermom's Note:

This chutney is delicious with ham or with pork tenderloin. It keeps for a week in the refrigerator.

• Total Time: 51 mins
• Prep Time: 15 mins
• Cook Time: 36 mins

Ingredients:

Serves: 28

Yield: 28.0 2 tbsp ...

• 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
• ¾ cup peach , peeled and chopped (about 1)
• ¾ cup nectarine , peeled and chopped (about 1)
• ¾ cup cider vinegar
• ½ cup dried cranberries
• ½ cup brown sugar , packed
• 1⁄3; cup granulated sugar
• ½ teaspoon salt

Directions:

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

Reviews

[Sydney Mike]

I do so enjoy making & eating chutneys like this, & your recipe fits right in there! Especially like being able to use fresh pineapple! And, since I'm sure I won't be able to find all these ingredients during the end-of-year holidays, I doubled the recipe so I could share some of it with several like-minded friends! A real winner of a recipe! Thanks for sharing it with us! [Made & reviewed in Newest Zaar recipe tag]