Pineapple Chutney - cooking recipe

Ingredients

1 fresh pineapple, cleaned, cored and cut into 1-inch pieces
1/2 large white onion, chopped
2 stalks celery, cut into 1/2-inch lengthwise, then chopped
1/2 c. white vinegar
1 c. brown sugar
1/2 to 3/4 c. honey
1 large red or green bell pepper, chopped
2 jalapeno peppers, cored, seeded and diced finely
1/4 tsp. red pepper flakes
1 tsp. chopped garlic
1 tsp. curry powder
1/2 tsp. cumin powder
3 scallions, chopped
1/4 c. olive oil

Preparation

Put 1/4 cup oil into large skillet over medium heat. Saute celery until it starts to soften; add peppers and onions. Cook until onions are opaque. Add pineapple, garlic and brown sugar; reduce heat. Cook until pineapple starts to soften; add vinegar and spices. Stir slowly for 2 to 3 minutes. Add honey. Push all ingredients to sides of skillet, allowing a pool of liquid in center. Stir in 1 tablespoon of cornstarch slurry into the liquid until thick. Mix everything well; turn into casserole dish to cool. Refrigerate for up to 3 days. Serve at room temperature as a relish with chicken, turkey or fish.