Step 1

Place the oil and the chile flakes in a sauce pan. Heat on medium for a minute or two to release the oils and chile flavor.

Step 2

Add the onion, ginger, and red pepper along with some kosher salt and freshly ground white pepper, and sauté for a couple of minutes.

Step 3

Add the cinnamon stick.

Step 4

Whisk together the pineapple juice, vinegar, sugar and curry powder. Bring to a boil. Reduce heat and let simmer until syrupy, stirring occasionally, about twenty minutes.

Step 5

Add the golden raisins and cook for another five minutes.

Step 6

Taste and adjust seasonings as necessary. You should have a nice balance between sweet, tangy and spicy.

Step 7

Serve at room temperature or chilled. Store in the refrigerator for up to a month.