Pineapple Chutney With Mezcal and Vanilla Bean Recipe - Los Angeles Times

Ingredients

• 1/2 whole vanilla bean
• 2/3 cup mezcal
• 1/2 cup apple cider vinegar
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tablespoons fresh lime juice
• 1/2 teaspoon Diamond Crystal kosher salt
• 1 pound peeled and cored pineapple flesh, cut into 1/4-inch dice (from half of a large pineapple)
• 1/2 cup golden raisins
• 1/4 cup finely chopped fresh ginger
• 1 small yellow onion, finely chopped
• 1 small garlic clove, finely grated
• 1/2 cinnamon stick