Indian Pineapple Chutney

Indian Pineapple Chutney 1 ripe pineapple, peeled, cored, and chopped into small pieces 2-4 hot chiles such as jalapeños, seeded if desired and finely chopped, or cayenne pepper to taste 2 Tbs (30 ml) sugar 1/4 tsp (1 ml) ground cinnamon A pinch of ground cloves Salt to taste Combine all the ingredients in a small non-reactive saucepan and bring to a simmer, stirring frequently, over moderate heat. Cook uncovered, stirring often, for 15 minutes. Serve war, chilled, or at room temperature. Makes about 2 1/2 cups (625 ml). ===================================================== This fiery blend of hot chiles and spices is not only used as a table condiment, but it is often an ingredient in dishes as well. Many consider this the most essential component of cooking in Tunisia, Morocco, and Algeria, and every cook has their own special variation on this basic theme. Add this paste to couscous and pasta dishes, add some to roast or grilled meats, seafood, and poultry, and use it to spice up soups and stews. It also makes a wonderful rub for any grilled meat or vegetable. North African Harissa 3-6 cloves garlic, finely chopped 1 cup (250 ml) hot red pepper flakes 3 Tbs (45 ml) paprika 1 Tbs (15 ml) ground caraway seeds 1 Tbs (15 ml) ground coriander seeds 1 tsp (5 ml) ground cumin 1 Tbs (15 ml) water 6 Tbs (90 ml) olive oil Combine the spices, water, and half the olive oil in an electric blender or food processor and process until a thick paste is formed, adding a little more water if necessary. Transfer to a glass jar and top with the remaining olive oil. Will keep tightly sealed and refrigerated for up to 6 months. Makes about 1 cup (250 ml).