Golden Pineapple Chutney - cooking recipe

Ingredients

1/2 cup sugar
1 small red onion, diced
1 medium mango, diced
2 cups fresh pineapple, diced
1 granny smith apple, peeled, cored and diced
1 firm pear, peeled and diced
1 small papaya, diced
1 tablespoon allspice (can use a bit less)
1/4 cup fresh ginger, peeled and finely chopped
1 tablespoon caribbean hot sauce (can use more to taste, I used Lousianna hot sauce)
1/2 teaspoon salt (or to taste)
black pepper
3 tablespoons allspice berries
1 cup apple cider vinegar (or use white wine vinegar)

Preparation

In a large bowl combine all ingredients except the allspice berries and vinegar (allow to stand at room temperature for 30 minutes).
Meanwhile toast the berries in a small saucepan until they just begin to smoke.
Add in the vinegar; bring to a simmer; reduce to about 1/4 cup.
Strain and discard the berries.
Combine the reduced vinegar with the fruit mixture in a large heavy saucepan; simmer over medium heat, stirring constantly for about 20-30 minutes, until the liquid is almost syrupy.
Refrigerate until cold.