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Ingredients:

-pineapple juice
2 cinnamon sticks
1/2 cup of raisins
2 whole star anise
1 cup 1/2-inch dice dried
-mango (about 4 1/2 ounces)
1 cup 1/2-inch dice dried
-papaya (about 4 1/2 ounces)
1/2 cup 1/2-inch dice dried
-pineapple (about 3 ounces)
1 cup of imported dry sherry
1 vanilla bean, split lengthwise
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh cilantro

Directions:

In a heavy medium saucepan scrape the seeds
from vanilla bean and add the bean, sherry,
cinnamon sticks, and star anise.

Bring mixture to a simmer over medium heat.
Add all the dried fruits, return to simmer,
occasionally stirring.

Simmer until sherry is almost evaporated,
stirring occasionally, for 15 min. Remove
from the hot heat.

To moisten chutney, mix in enough of the
pineapple juice by tablespoonfuls.

Place into a bowl and cover then chill in
the frigerator for 3 hours. Note: Chutney
can be made 1 day ahead of time. keep the
chutney refrigerated.

Remove the vanilla bean, cinnamon sticks
and star anise from chutney. Mix in mint
along with the cilantro and serve. Brown
the star shaped seedpods.

Note: You can find the star shaped seed
pods available in the spice section of
some supermarkets as well as specialty
food stores and Asian markets.

Makes 3 cups.

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