Categories: chutney, relish, salsa

Ingredients

• 4 cups pineapple cut into 1/2- inch dice (remove core)
• 1/2 cup sugar
• 2 Tbsp. champagne vinegar
• 3 Tbsp. finely grated horseradish root
• 2 tsp. salt
• 1/4 cup diced red bell pepper

Directions

1. Combine pineapple, sugar and vinegar in a medium heavy-bottomed saucepan. Stir well and bring to a boil over medium heat. Reduce heat to a simmer and cook 15 minutes. Add horseradish, salt and red bell pepper. Stir well and remove from heat. Pour into a stainless or glass bowl to cool, stirring occasionally, then transfer to sterilized jars.

2. makes 3/4 quart

3. relish will keep refrigerated for about 1 month

4. Use as a condiment with grilled poultry, especially duck or quail. May also be spread on cream cheese and served with crackers for an appetizer.

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