Spicy Tropical Fruit Chutney - cooking recipe

Ingredients

1/4 cup red wine vinegar
2 tablespoons honey
2 tablespoons light brown sugar
1/4 teaspoon ground coriander
1 cinnamon stick (2-inch)
1 pinch ground cloves
1 small bay leaf
1 1/2 cups finely diced pineapple (1/2 inch slices)
1 1/2 cups finely diced mangoes (1/2 inch slices)
1 cup finely diced papaya (1/2 inch slices)
1 small garlic clove, minced
1/2 teaspoon finely grated fresh ginger
1/2 small scotch bonnet peppers or 1/2 small habanero pepper, minced
salt
fresh ground white pepper

Preparation

In a large saucepan, combine the vinegar, honey, brown sugar, coriander, cinnamon stick, cloves and bay leaf and bring to a simmer.
Add the pineapple, mango, papaya, garlic, ginger and Scotch bonnet and season lightly with salt and white pepper.
Simmer over low heat for 30 minutes.
Let cool.
Discard the cinnamon and bay leaf.
Serve at room temperature or chilled.
**The chutney can be refrigerated for up to 2 weeks.