Chutney Glaze for Lamb Chops

1/4 C. chutney
1/4 C. unsweetened pineapple juice
2 tsp. Dijon mustard
1 tsp. soy sauce
dash crushed red pepper
1 clove garlic, minced

For the glaze, combine chutney, pineapple juice, mustard, soy sauce, red pepper, and garlic in a blender container or food processor bowl.  Cover and blend or process until pureed.  Glaze may be refrigerated, in a covered container, for up to one week.  Brush on lamb chops often during grilling.