Curried Pineapple and Stone Fruit Chutney

Ingredients

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

Preparation

1. 1. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; saute 30 seconds. Add onion and peppers; saute 4 minutes or until tender. Stir in curry powder; cook 1 minute. Add pineapple and remaining ingredients; bring to a boil. Reduce heat, and simmer 30 minutes or until mixture thickens. Serve at room temperature or chilled.