I adore this sweet, hot chutney, a special preparation to make while pineapples are in season. It’s a snap to make and tastes good with Indian food, on sandwiches, with cheese, and any number of other ways you’ll discover.
1 average-sized medium ripe fresh pineapple
1½ teaspoons ground cumin
1½ teaspoons ground fennel
¼ teaspoon ground cinnamon
½ to ¾ teaspoon cayenne pepper
½ teaspoon ground black pepper
~ Juice of 1 lemon or 2 limes (2 tablespoons)
1½ teaspoons coarse salt, or to taste
1 1/3 cups organic granulated cane sugar
Peel and core the pineapple. Put the pineapple into the bowl of a food processor and process until coarsely puréed (or chop the pulp finely, using a sharp knife).
Put the puréed pineapple along with all the other ingredients in a medium-size enamel pan over medium heat. Heat the mixture, stirring often, until the sugar completely dissolves, and bring to a boil. Cook, uncovered, over low heat until the contents of the pan look thick and glazed like jam (about 30 minutes).
Turn off the heat, pour into a clean pint jar with lid. Although it is ready to serve, the flavor improves with two or three days of resting in the refrigerator. Store in the refrigerator. Makes about 1 pint