Pineapple Chutney

by Scott Conant

Yields 2 cups

INGREDIENTS

• 1/2 cup sugar
• 2 tablespoons water
• 2 tablespoons white wine vinegar
• 1 teaspoon grated fresh ginger
• 1 1/2 teaspoons dry mustard
• Pinch of ground cinnamon
• Pinch of ground cloves
• Pinch of cayenne
• One 1-inch sprig fresh rosemary
• 1 fresh pineapple, cored and cut into 1/4-inch dice
• 1 tablespoon currants

DIRECTIONS

In a medium saucepan bring all but the pineapple and currants to a boil. Reduce to low and cook until thick. Let come to room temperature and stir in the fruit. Keep chilled but don’t serve the chutney straight out of the refrigerator or some of its flavor will be muted.