Sweet and Fragrant Pineapple Chutney

What do you do with pineapple that is too tart? Turn it into this delicious chutney.

1  pineapple (average-sized, medium-ripe)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground fennel
1/4 teaspoon cinnamon
1/4 to 1/2 teaspoon cayenne
1/4 to 1/2 teaspoon black pepper
1  lemon, juiced
1 1/2 teaspoons {salt} to taste (optional)
1 1/2 cups sugar
Peel and core the pineapple. Put the pineapple into a food processor and process until coarsely puréed, (or chop the pulp finely, using a sharp knife).

Put the puréed pineapple and all the other ingredients in a medium-sized pan over medium heat. Heat the mixture, stirring often, until the sugar completely dissolves. 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 sterilized jars, and seal. Although it is ready to serve, the flavor improves with 2-3 days of resting at room temperature. It will keep indefinitely until opened, then it needs refrigeration.

Ease of Preparation: Moderate

Preparation Time: 10-15 min

Cook Time: 30-40 min

Servings: makes 4 cups

Recipe By: Karla Oliveira

From:  Tassajara Cookbook
Used with permission of Gibbs Smith, Publisher