Pineapple Habanero Chutney

Pineapple Habanero Chutney

Ingredients:
butter, without salt
onions, raw
salt, table
pineapple, raw, all varieties
peppers, sweet, green, raw
sauce, peppers, hot, chili, mature red, canned
vinegar, distilled
sugars, granulated
cornstarch
water, bottled, generic

Directions:
Melt the butter in a saucepan over medium heat.
Add the onions.
Season with salt, and saute for 2 minutes.
Add the pineapple, red bell pepper and habanero.
Continue to saute until the pineapple is soft, about 7 minutes, stirring frequently.
Add the vinegar and the sugar.
Bring the mixture to a boil.
In a small bowl, combine the cornstarch and water, and whisk until smooth.
Stir the slurry into the pineapple mixture and return mixture to a boil.
Continue to cook for 4 minutes, stirring constantly.
Remove from the heat.
For a smoother consistency, pour the chutney into a blender or food processor and pulse until consistency desired.