Pineapple Chutney

Serve with grilled fish.

2 tablespoons vegetable oil
1/2 red bell pepper finely diced
1/2 red onion finely diced
2 tablespoons minced fresh ginger
1 tablespoon minced hot red chile
1 tablespoon curry powder
2 cups fresh pineapple medium diced
1/2 cup white vinegar
1/4 cup orange juice
1/3 cup brown sugar
1 teaspoon salt

In a 12" sauté pan, heat oil over medium-high heat until hot. Add red pepper and onion and sauté 5 to 7 minutes stirring constantly. Add ginger, chile, and curry powder. Sauté one minute. Add pineapple, white vinegar, orange juice, brown sugar and salt. Reduce heat to medium low and simmer 10-15 minutes (or until liquid is reduced by half) - remove and cool to room temperature.

Pineapple Chutney

Brian and I made this and were not fond of it.

2 cups cubed pineapple (fresh or canned in juice)
1/2 cup chopped onion
1/2 cup pineapple juice
1/3 cup raisins
2 tablespoons brown sugar
1 tablespoon white wine vinegar
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro leaves
2 teaspoons olive oil

In a medium saucepan, combine pineapple, onion, pineapple juice, raisins, brown sugar, vinegar, and cumin. Set pan over medium-high heat and bring to a simmer. Simmer 15 minutes, until mixture thickens and reduces. Remove from heat and stir in cilantro. Serve over ham steak that has been fried until golden brown.