INDIAN PINEAPPLE CHUTNEY
- 1 ripe pineapple, peeled, cored, and chopped into
- small pieces
- 2-4 hot chiles such as jalapeños, seeded if desired
- and finely chopped, or cayenne pepper to taste
- 2 Tbs (30 ml) sugar
- 1/4 tsp (1 ml) ground cinnamon
- A pinch of ground cloves
- Salt to taste
Combine all the ingredients in a small non-reactive saucepan
and bring to a simmer, stirring frequently, over moderate heat.
Cook uncovered, stirring often, for 15 minutes. Serve warm, chilled,
or at room temperature. Makes about 2 1/2 cups (625 ml).