Pineapple Habanero Chutney

	2		Pineapples
	2		Red Onions, finely diced
	2	oz	Ginger, finely diced
	2		Habaneros, finely diced
	½	Cup	Sugar
	½	Cup	Apple Cider Vinegar
	1 ½	Tbsp.	Curry Powder
	1 ½	Tbsp.	Jamaican Jerk Seasoning
	1	Tbsp.	Whole All Spice
	1	tsp.	Salt
	1/4	Cup.	Cilantro, chopped

Peel and core pineapple. Rinse and dice into small chunks. Sizes don’t have to be uniform to give more texture.

Peel and finely dice red onions and ginger.

Seed and finely dice Habaneros.

Mix all ingredients in a large pot with Sugar, Curry Powder, Jamaican Jerk Seasoning and salt. Set aside and allow ingredients to marinate.

In a small sauce pan, toast All Spice and then add ½ cup of apple cider vinegar. Reduce by half and strain into the pot with remaining ingredients.

Place heat on medium-high and occasionally stir to prevent burning. Cook for 35-40 minutes or until the pineapple has cooked to golden brown. Add cilantro and additional five minutes. Remove from heat and store in glass jar up to 3 months refrigerated.