Preparation:
In a 4-quart saucepan, heat the oil over medium-high heat until hot but not smoking. Add the bell peppers and onions and sauté, stirring constantly, until the onions start to become translucent, about 5 to 6 minutes. Add the ginger, garlic, chile peppers, and curry powder and sauté 1 minute more. Add all the remaining ingredients except the salt and pepper and bring to a boil. Reduce the heat to low and simmer for 10 to 15 minutes, stirring occasionally, until the liquid has thickened slightly. Season with salt and freshly cracked black pepper to taste, remove from heat and allow to cool to room temperature. This chutney will keep, covered and refrigerated, about 2 weeks. (I use 3-15 1/4 oz cans of pineapple, well drained. The simmering time has to be increased to about 1 1/2 hours....but is still delicious.) |
