Spicy Pineapple Jalapeño Chutney (Print Version)
# Ingredients:
→ Fresh Produce
01 -
1 medium fresh pineapple, peeled, cored, and diced
02 -
2-3 fresh jalapeños, seeded and minced
03 -
1 small red onion, finely chopped
→ Pantry Items
04 -
1/4 cup apple cider vinegar
05 -
1/4 cup brown sugar
06 -
1 teaspoon ground ginger
07 -
1 teaspoon ground cumin
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
1 tablespoon lime juice (optional)
# Instructions:
01 -
Peel and dice the pineapple, mince the jalapeños, and finely chop the red onion.
02 -
In a medium saucepan, combine the diced pineapple, minced jalapeños, chopped red onion, apple cider vinegar, brown sugar, ground ginger, ground cumin, salt, and black pepper.
03 -
Bring the mixture to a simmer over medium heat. Cook for 15-20 minutes, stirring occasionally, until the pineapple softens and the chutney thickens slightly.
04 -
Taste the chutney and adjust seasonings as needed, adding optional lime juice for extra tanginess.
05 -
Remove from heat and allow the chutney to cool slightly. Transfer to a clean jar or container and refrigerate until ready to serve.
06 -
Serve with grilled meats, cheese plates, or as a dip with tortilla chips.
# Notes:
01 -
This chutney keeps well in the refrigerator for up to 2 weeks in an airtight container.
02 -
For a milder version, reduce the amount of jalapeños or remove all seeds and membranes.
03 -
The chutney will thicken further as it cools.