Ingredients
1
medium pineapple (3 lb) or 1 1/2 lb purchased fresh pineapple chunks
3
medium purple or red plums (about 1 lb) or 1 can (16 oz) whole pitted plums, drained
1
medium onion, chopped (1/2 cup)
1
jalapeño chile, seeded and finely chopped
1
tablespoon finely chopped gingerroot
1
clove garlic, finely chopped
2/3
cup cider vinegar
1/2
cup water
1 1/3
cups packed light brown sugar
1
teaspoon ground cinnamon
1
teaspoon curry powder
1/2
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
2
teaspoons grated orange peel
1
cup dried cranberries or cherries
Preparation
Peel and core pineapple. Cut pineapple into 1-inch chunks to make 5 cups. (If using purchased pineapple chunks, cut large pieces into 1-inch chunks.) Cut plums in half and remove pits; cut each half into 3 pieces. (If using canned plums, cut each into 6 pieces.)
In 4- to 5-quart Dutch oven, heat onion, chile, gingerroot, garlic, vinegar and water to boiling over high heat. Reduce heat to medium and simmer 5 minutes.
Stir in brown sugar, cinnamon, curry powder, salt, red pepper and orange peel to combine. Add pineapple, plums and dried cranberries. Increase heat to high and heat to boiling. Reduce heat to medium-low and simmer 30 to 45 minutes, stirring occasionally, until fruit is soft and dried cranberries have hydrated. Remove from heat and pour into bowl. Cool at room temperature 30 minutes.
Cover and refrigerate at least 2 hours until chilled. Chutney can be refrigerated up to 10 days.
