Pineapple Chipotle Chutney - cooking recipe

Ingredients

1 tablespoon unsalted butter or 1 tablespoon margarine
1 tablespoon olive oil
1 cup red onion, diced
1 1/2 teaspoons allspice
1 chipotle chile in adobo, seeded, finely chopped
1/4 teaspoon adobo sauce (optional)
3/4 cup fresh mango, diced
3/4 cup fresh papaya, diced (firm)
1 1/2 cups fresh pineapple, diced or 1 1/2 cups canned pineapple, diced, drained, juice reserved
1/4 cup pineapple juice or 1/4 cup orange juice
1/4 cup cider vinegar
1/4 cup brown sugar, packed
1 tablespoon fresh coriander, finely chopped

Preparation

Heat the olive oil and butter in a pan.
Add the diced red onion and cook until translucent, about 5 minutes.
Add allspice, chipotle pepper and adobo sauce (if using - recommended to add punch) and cook for 1-2 minutes.
Add the mango, papaya and pineapple and cook, stirring frequently for about 5 minutes.
Add the pineapple juice, vinegar and brown sugar.
Season with salt and bring to a simmer.
Cook, stirring frequently for 20-30 minutes or until mixture is thick and syrupy and liquid has almost completely evaporated.
Remove from heat and add the chopped coriander.
Cool to room temperature and serve.
Note: Chutney can be refrigerated for up to 2 weeks.