Pineapple chutney

Ease of preparation: Easy
Yields: 4-6 servings

Ingredients

• 4 cups of diced canned pineapple pieces – (32oz)
• 1 medium, stemmed, seeded and diced red bell pepper
• ½ cup of dark or golden raisins – (125ml)
• 5 tablespoons of chopped fresh cilantro – (75ml)
• ½ cup of balsamic vinegar – (125ml)
• 1 cup of cider vinegar – (250ml)
• 4 tablespoons of packed brown sugar or more to taste – (60ml)
• 1 cinnamon stick
• ½ teaspoon hot sauce – (2.5ml)

Directions

1. Empty canned pineapple pieces in to a saucepan; add bell peppers, raisins, cilantro, balsamic vinegar, cider vinegar, brown sugar, cinnamon stick and hot sauce.
2. Bring to a boil over a high heat. Cook the chutney uncovered until pineapple is soft and the chutney is thick and richly flavored, approximately 5 minutes.
3. Remove from heat and correct seasoning with sugar as necessary.
4. Transfer chutney to serving bowl and cool to room temperature. Discard the cinnamon stick before serving. The chutney will keep, tightly covered in the refrigerator, for several weeks.