1/2 cup sugar (or if using canned pineapple, 1/2 cup of the juice)
1/4 cup vinegar
1 teaspoon ground cinnamon
pinch cayenne, or to taste
1 teaspoon fennel seeds>
1 pineapple, peeled, cored and cut into 1/2" chunks, or 3 cups canned pineapple chunks
1/2 cup golden raisins

Combine the sugar, vinegar, cinnamon, cayenne and fennel seeds in a large saucepan and boil gently for 12-15 minutes, or until thick. Add pineapple and raisins; simmer 5-10 minutes. Let flavors blend at least an hour and preferably overnight. Keeps well, refrigerated in sealed containers. Chutney is served as an accompaniment for curries.

Yield: About 3 cups