Pineapple Chutney

Name: Pineapple Chutney
Yield: 3
Ingredients: 1 cup pineapple chunks; 2 tablespoons unsalted butter, melted; 1/2 red onion, finely chopped or 1 small onion, finely chopped; 1 clove garlic, minced; 1/4 teaspoon ground ginger; 1/2 teaspoon curry powder; Lemon juice from 1 lemon; 1/4 cup red bell pepper, seeded and finely chopped; 1/4 cup green bell pepper, seeded and finely chopped; 2 tablespoons almonds, sliced; 3/4 cup confectioners' sugar; 1/2 cup raisins; Pinch of salt

1
1 cup pineapple chunks
2
2 tablespoons unsalted butter, melted
3
1/2 red onion, finely chopped or 1 small onion, finely chopped
4
1 clove garlic, minced
5
1/4 teaspoon ground ginger
6
1/2 teaspoon curry powder
7
Lemon juice from 1 lemon
8
1/4 cup red bell pepper, seeded and finely chopped
9
1/4 cup green bell pepper, seeded and finely chopped
10
2 tablespoons almonds, sliced
11
3/4 cup confectioners' sugar
12
1/2 cup raisins
13
Pinch of salt

Ingredients

1
1 cup pineapple chunks
2
2 tablespoons unsalted butter, melted
3
1/2 red onion, finely chopped or 1 small onion, finely chopped
4
1 clove garlic, minced
5
1/4 teaspoon ground ginger
6
1/2 teaspoon curry powder
7
Lemon juice from 1 lemon
8
1/4 cup red bell pepper, seeded and finely chopped
9
1/4 cup green bell pepper, seeded and finely chopped
10
2 tablespoons almonds, sliced
11
3/4 cup confectioners' sugar
12
1/2 cup raisins
13
Pinch of salt

Directions

1
Melt the butter and sauté the onion and garlic
2
Add the ginger, curry powder, lemon juice, and bell peppers
3
Cook for 5 minutes
4
Add the pineapple, almonds, confectioners' sugar, and raisins
5
Mix well
6
Cook over medium heat for about 40 minutes or until all liquid has evaporated, stirring occasionally
7
Remove from heat and let cool to room temperature
8
Distribute the chutney among sterilized jars and refrigerate for at least one week.