Ingredients

• 6 tablespoons vegetable oil
• 1 large red onion, chopped
• 2 medium-size red bell peppers, chopped
• 5 tablespoons minced seeded jalapeño chilies
• 3 tablespoons curry powder
• 9 cups 1/2-inch cubes peeled quartered cored pineapple (from 2 large)
• 1 1/2 cups orange juice
• 1 1/2 cups apple cider vinegar
• 1 1/2 cups (packed) golden brown sugar

Instructions

1. Heat oil in heavy large pot over medium-high heat. Add red onion and bell peppers and sauté until onion begins to soften, about 8 minutes. Add jalapeño chilies and curry powder; stir 2 minutes. Add pineapple cubes, orange juice, apple cider vinegar, and golden brown sugar. Bring to boil. Reduce heat to medium and simmer mixture until thick and reduced to about 7 1/2 cups, stirring often, about 1 hour 10 minutes. Season chutney to taste with salt and pepper. (Can be prepared 4 days ahead. Cool completely, then cover and refrigerate.)