Green Pineapple Chutney with Cranberries

You see here a couple of green, unripe pineapples that no one in their right mind would pick.  However, at the beginning of the season, when the desire for a lovely, sweet, fresh pineapple overrides common sense,  we usually make this mistake at least once, thinking maybe it's ready.  Hope prevails.  Both Bob and I did it.  They sat around for a week or more, and I could see those guys were never going to ripen up.  Meanwhile really, truly ripe ones were happening.

Cooking them into a tangy chutney was the solution.  Lots of wonderful spices, red peppercorns, cranberries, you get the picture.  A double rescue.

Green Pineapple Chutney with Cranberries

2 smallish pineapples (don't necessarily have to be unripe though that's where part of the tangy comes in,  otherwise you would need to add more vinegar)
1 1/3 cups brown sugar, packed
1/2 cup dried cranberries
1/4 cup vinegar
1/2 teaspoon black mustard seeds
20 or so curry leaves (or you could use curry powder)
1/4 teaspoon cumin seeds
1/4 teaspoon sumac
1/2 teas. turmeric
1 teas. salt
1/4 teas. cinnamon
1/8 teas. clove powder
1/4 teas. red chili powder, or chili, minced (to taste)
1/2 teas. red peppercorns

Peel, core and dice the pineapple finely.  Measure into a glass measuring cup.  There should be at least 2 cups.

In a small saucepan toast the seeds until fragrant, adding the curry leaves after a minute or so, then add the turmeric, stir over medium heat, adding in the rest of the ingredients.  Bring to a boil, then reduce heat and simmer, uncovered for 1 - 1 1/2 hours or until chutney reaches desired thickness.  Refrigerate, and serve to deserved acclaim, with curries, meat or fish dishes or with cream cheese as an appetizer spread.

 I'm sharing this over at Beth Fish Reads, for her Weekend Cooking meme.  Join in why don't you, or drop by and check out all the good food.