Pineapple Chutney

Share this
Pineapple Chutney
1 pineapple (about 1 ½ lbs.), peeled, cored, and diced 1 small Vidalia onion, finely chopped 1 small red bell pepper, finely chopped 1/2 cup sugar 1/3 cup cider vinegar 1/4 tsp. cinnamon 2 Tbs. crystallized ginger, finely chopped Pinch of salt
In a large saucepan, combine pineapple with onion, pepper, sugar, vinegar, cinnamon, and ginger, and let stand at room temperature for one hour, stirring occasionally. Bring to a boil over high heat, stirring occasionally. Reduce heat and cook until pineapple is translucent, approximately 40 minutes. Season with salt, stir, and let cool.