FRESH TOMATO AND PINEAPPLE CHUTNEY

You'll think of a dozen uses. For starters: Serve on fish, with cheese, or on top of a quesadilla. 

Fresh Tomato and Pineapple Chutney

Makes 2 cups

2 ripe tomatoes, seeded and finely chopped

1 cup finely chopped fresh pineapple

1 yellow bell pepper, seeded and finely chopped

1/4 cup golden raisins

1/4 cup sliced green onion

2 teaspoons grated ginger

1 to 2 fresh jalapenos, minced (seeded for less heat, if desired)

1 teaspoon cumin seeds, roasted in dry skillet and crushed

2 tablespoons brown sugar

1 tablespoon cider vinegar

Salt and freshly ground black pepper

Mix all ingredients together and allow to stand for one hour before serving.

The chutney is best served fresh, but it will keep for two days if tightly covered and refrigerated.