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Categories:
vegetable oil red onion red bell peppers jalapeno chilies curry powder pineapple orange juice apple cider vinegar golden brown sugar
Viewed: 44 - Published at: 7 years agoIngredients
- 6 tablespoons vegetable oil
- 1 large red onion, chopped
- 2 medium-size red bell peppers, chopped
- 5 tablespoons minced seeded jalapeno chilies
- 3 tablespoons curry powder
- 9 cups 1/2-inch cubes peeled quartered cored pineapple (from 2 large)
- 1 1/2 cups orange juice
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups (packed) golden brown sugar
Method
- Heat oil in heavy large pot over medium-high heat.
- Add red onion and bell peppers and saute until onion begins to soften, about 8 minutes.
- Add jalapeno chilies and curry powder; stir 2 minutes.
- Add pineapple cubes, orange juice, apple cider vinegar, and golden brown sugar.
- Bring to boil.
- Reduce heat to medium and simmer mixture until thick and reduced to about 7 1/2 cups, stirring often, about 1 hour 10 minutes.
- Season chutney to taste with salt and pepper.
- (Can be prepared 4 days ahead.
- Cool completely, then cover and refrigerate.)
