Curried Pineapple and Stone Fruit Chutney

Ingredients

• 0.5 cup brown sugar packed
• 0.5 cup brown sugar packed
• 1 tablespoon canola oil 
• 0.8 cup apple cider vinegar 
• 2 teaspoons curry powder 
• 0.5 cup cranberries dried
• 2 tablespoons ginger fresh minced peeled
• 4  garlic clove minced
• 0.3 cup granulated sugar 
• 2 tablespoons jalapeno minced seeded
• 0.8 cup nectarines peeled chopped ( 1)
• 1 cup onion chopped
• 0.8 cup peaches peeled chopped ( 1)
• 2 cups pineapple fresh diced
• 1 cup bell pepper red chopped
• 0.5 teaspoon salt 

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add ginger and garlic; saute 30 seconds.
3. Add onion and peppers; saute 4 minutes or until tender. Stir in curry powder; cook 1 minute.
4. Add pineapple and remaining ingredients; bring to a boil. Reduce heat, and simmer 30 minutes or until mixture thickens.
5. Serve at room temperature or chilled.