Hot Pineapple Chutney

This one is full of heat, and has a hint of an Indian chutney without being Indian.

• 1 large, ripe pineapple
• 1 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 1-1/2 teasoons grated ginger
• Salt to taste
• Juice of 1 lime
• Grated zest of 1 lime
• 2 jalapeno chiles, seeded and minced
• 1/2 red onion, finely chopped
• 1 teaspoon fresh mint, roughly chopped

METHOD

Working over a bowl to catch juices, peel pineapple. Cut into 1/2 - 3/4 inch dice, excluding hard core.

Process half the pineapple in a food processor with spices, lime juice and grated zest. Put in non-reactive saucepan, bring to a boil. When boiling, lower heat immediately so that mixture simmers. Stirring frequently to not burn on bottom of pan, cook until mixture thickens to a heavy syrup-like texture. Add remaining pineapple and cook for 10 - 15 minutes, enough to let pineapple chunks absorb falvors, but not break apart.

Remove from heat and cool in refrigerator.

When ready to serve, incorporate mint.

Yield: about 1-1/2 to 2 cups

Contributor: David G.

this recipe from www.inmamaskithchen.co

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