Instructions: In a saucepan, heat oil over medium-high heat until hot but not smoking. Add red onion, and cook until translucent, 3 to 4 minutes. Add ginger, jalapeno pepper, and garlic, and stir for 1 minute.

Briefly heat curry powder in another dry saute pan until it just begins to smoke. Add white vinegar, orange juice, brown sugar, raisins, and pineapple. Simmer for 15 to 20 minutes, stirring occasionally, until liquid has thickened slightly.

Remove from heat and allow to cool to room temperature. Store in an airtight container, refrigerated, up to 2 weeks.

Makes about 4 cups.

Yield: 4 cups

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