Sweet and Tangy Pineapple Chutney

There are many variations to this Bengali chutney. It is more than just a condiment, and usually makes the transition between sweet and savory items on the Bengali table. I use dried cranberries instead of the traditional raisins for this recipe, and actually enjoy this particular chutney with crackers and cheese as well. By allowing the sauce to cook for a few minutes, until it almost caramelizes, adds a very interesting dimension.