Ingredients
2 tbsp Olive or vegetable oil
1/4 tsp crushed red pepper
1 habanero pepper, minced
1 large onion, minced
4" piece ginger root, peeled and minced
1/2 large red bell pepper, diced
1/2 large yellow bell pepper, diced
1 large pineapple, peeled, cored and diced, reerve any juice
1/2 cup dark brown sugar
1 1/2 tbsp curry powder
1/2 cup apple cider vinegar
Preparation
In large saucepan, heat oil over medium heat. Add onion, pepper and habanero pepper. Stir to combine. reduce heat to low, cover and cook until the onions have softened about 15 to 20 minutes, stirring occasionally. Do not brown onions.
Remove lid, increase the heat to medium and stir in the ginger, red bell pepper and yellow bell pepper. Cook, stirring continuously for 2 to 3 minutes. Add pineapple and juice, brown sugar, curry powder and vinegar, and stir to combine. Simmer 30 minutes, stirring frequently. Remove from heat and allow chutney to cool completely.
