Pineapple Raisin Chutney

This easy pineapple and raisin chutney. Its a little spicy and sweet but not hot. It is as much relish as a chutney and goes brilliantly with any curries or dolloped onto a burger or hot dog. I love to have it on a cheese board to temper a sharp Cheddar or sweeten goats cheese.

4 cups pineapple pieces
1 medium red bell pepper, stemmed, seeded and diced
½ cup dark or golden raisins (125 mL)
5 Tbsp. fresh cilantro, chopped (75 mL)
½ cup balsamic vinegar (125 mL)
1 cup apple cider vinegar (250 mL)
4 Tbsp. Erythritol Gold (60 mL)
1 stick ground cinnamon
½ tsp. hot sauce (2.5 mL)

Empty canned pineapple pieces in to a saucepan, add bell peppers, raisins, cilantro, balsamic vinegar, cider vinegar, brown sugar, cinnamon stick and hot sauce.

Bring to a boil over a high heat. Cook the chutney uncovered until pineapple is soft and the chutney is thick and richly flavored, approximately 5 minutes.

Remove from heat and correct seasoning with sugar as necessary.

Transfer chutney to serving bowl and cool to room temperature. Discard the cinnamon stick before serving. The chutney will keep, tightly covered in the refrigerator, for several weeks.