Spicy Pineapple Jalapeño Chutney (Print Version)
# Ingredients:
→ 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
04 -
60 ml apple cider vinegar
05 -
50 g brown sugar
06 -
1 teaspoon ground ginger
07 -
1 teaspoon ground cumin
08 -
0.5 teaspoon salt
09 -
0.25 teaspoon black pepper
10 -
1 tablespoon lime juice (optional, for extra tanginess)
# Instructions:
01 -
Peel, core, and dice the pineapple. Seed and finely mince the jalapeños. Finely chop the red onion.
02 -
Add diced pineapple, minced jalapeños, chopped red onion, apple cider vinegar, brown sugar, ground ginger, ground cumin, salt, and black pepper to a medium saucepan.
03 -
Bring contents to a gentle simmer over medium heat. Cook for 15 to 20 minutes, stirring occasionally, until the pineapple is tender and the mixture thickens slightly.
04 -
Taste and adjust the seasoning. Stir in lime juice if extra tanginess is preferred.
05 -
Remove from heat and let cool slightly. Transfer the chutney to a clean jar or airtight container. Refrigerate until ready to serve.
# Notes:
01 -
For a milder flavor, reduce the number of jalapeños or remove all seeds. Chutney flavors deepen after resting in the refrigerator for several hours.