Curried Pineapple and Stone Fruit Chutney

Ingredients

• 1 tablespoon canola oil
• 2 tablespoons fresh ginger, minced
• 4 garlic cloves, minced
• 1 cup onion, chopped
• 1 cup red bell pepper, chopped
• 2 tablespoons jalapeno peppers, seeded and minced
• 2 teaspoons curry powder
• 2 cups fresh pineapple, diced
• 3/4 cup peach, peeled and chopped (about 1)
• 3/4 cup nectarine, peeled and chopped (about 1)
• 3/4 cup cider vinegar
• 1/2 cup dried cranberries
• 1/2 cup brown sugar, packed
• 1/3 cup granulated sugar
• 1/2 teaspoon salt

Directions

1. 1

   Heat oil in a large nonstick skillet over medium high heat. Add ginger and garlic; saute 30 seconds. Add onions and peppers; saute 4 minutes or until tender. Stir in curry powder and cook 1 minute more.

2. 2

   Add pineapple and remaining ingredients; bring to a boil. Reduce heat and simmer 30 minutes or until the mixture thickens.

3. 3

   Serve at room temperature or chilled.