Chris serves this chutney on a Grilled Lime Marinated Mahi-Mahi Sandwich (click here  for recipe), but you can use it in a variety of ways.

In a 12" sauté pan, heat oil over medium-high heat until hot. Add red pepper and onion and sauté 5 to 7 minutes stirring constantly. Add ginger, chile, and curry powder. Sauté one minute. Add pineapple, white vinegar, orange juice, brown sugar and salt. Reduce heat to medium low and simmer 10-15 minutes (or until liquid is reduced by half)-remove and cool to room temperature.