Pineapple Chutney

What do you do when you have not just one, but two slightly, almost overripe pineapple's? 
You make chutney. 

After you've gone online and checked out all the chutney recipes you can find, and then you go to your cookbook shelf, and go through every cookbook that might, possibly have a chutney recipe in it.

And then you start making it, taste testing it along the way, making changes on the fly until you come up with this.

As soon as I've gone through this batch, I'll be making more.
I thought it was that good.

Sweet, yes, but with a touch of heat from the Thai Chiles, and I have to say it made an interesting, and delicious complement to my Deviled Ham Spread.  I paired them together for a New Years Day gathering.   

Pineapple Chutney

Yield: 12

Author: Sid's Sea Palm Cooking adapted from many recipes.

prep time: 15 Mcook time: 1 hourtotal time: 1 H & 15 M

This is a slightly spicy chutney, and goes great on ham or on cream cheese.  

ingredients:

• 4 cups cored, peeled and finely diced Pineapple (I used 2 pineapples)
• 1 cup brown sugar
• 1/2-1 cup dried cranberries or raisins
• 2 dried Thai Chiles
• 1/2 cup water
• 1/4 cup Extra Virgin Olive Oil
• 1 teaspoon mustard seed

instructions:

How to cook Pineapple Chutney

1. Heat a large, heavy bottomed pot over medium heat, add the olive oil and mustard seeds.   Heat until the seeds 'pop' a little and then add the remainder of the ingredients.  Cook over low heat for at least two hours, stirring every half hour.  The mixture will cook down to a dark mass.   Remove the thai chile peppers, and discard.  Continue to cook the chutney for another hour or so.  Stir every half hour.    If it gets to dry, you can add a little more water, and continue to cook.  Taste at this point.   You can either use right away or bottle and keep in fridge for at least a month.  

NOTE:  you can substitute dried red chile flakes for the Thai Chiles or use fresh Thai Chiles.  

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 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. 
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