Pineapple Mango Chutney - cooking recipe

Ingredients

2 cups fresh pineapple, diced
1 large mango, peeled, pitted, chopped
1 cup onion, diced
1 apple, cored, diced
1/2 cup dark brown sugar, packed
1 cup red wine vinegar
1/2 cup apple juice
2 tablespoons green chilies, chopped (from a can)
1 tablespoon fresh gingerroot, minced
4 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground cloves
1/4 teaspoon salt

Preparation

In a large saucepan, combine all ingredients & simmer over low heat, stirring occasionally, until mixture has a jam-like consistency, about 15-20 minutes.
Let cool to room temperature, then store covered in a 4-cup container for up to 2 weeks in the refrigerator.