Downeast Maine Quick & Easy Pineapple Chutney

For 20 adult servings

5 large, fresh, organic, Mexican pineapples, slightly underripe, fair-wage, with all tough center cores and exterior removed

* Cut it into 1-inch pieces, then drain it on a double layer of organic, unbleached paper towels for 5 minutes. Next, lightly salt the pineapple bits and let it rest for another 5 minutes to draw out the excess juices. (Use 10 tsp organic sea salt, finely-ground for this part).

5 tsp organic, French sea salt, finely-ground, for final step

5 large, organic, fresh, red, Thai, chili peppers, stems removed, washed, de-seeded, finely-minced

10 tsp organic ginger juice: 50% or 5 tsp fresh, organic, ginger root puree & 50% or 5 tsp hot, freshly-boiled water, whisked together

150 grams or 1 and a quarter cups organic stevia powder

4 organic, fresh, Key limes, juices only

Directions:

First, mix everything in a Tupperware container with a lid. Then, chill it in the fridge, covered for 24 hours, prior to serving.