Ingredients
- Fresh Pineapple, diced: 4 cups
- Red Bell Pepper, diced: 1 cup
- Jalapeño Peppers, seeded and minced: 2-3 (depending on desired spice level)
- Red Onion, finely chopped: 1/2 cup
- Apple Cider Vinegar: 1/2 cup
- Brown Sugar, packed: 1/4 cup
- Fresh Ginger, grated: 1 tablespoon
- Garlic, minced: 2 cloves
Instructions
- Step 1: In a large saucepan or pot, combine the diced pineapple, red bell pepper, jalapeño peppers, and red onion.
- Step 2: Add the apple cider vinegar, brown sugar, grated ginger, and minced garlic to the saucepan.
- Step 3: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 30-40 minutes, or until the chutney has thickened to your desired consistency, stirring occasionally to prevent sticking.
- Step 4: Taste and adjust the seasoning as needed. You may want to add a pinch of salt or a little more brown sugar to balance the flavors. If you want more heat, add a pinch of cayenne pepper.
- Step 5: Remove the chutney from the heat and let it cool slightly.
- Step 6: Transfer the cooled chutney to sterilized jars. Store in the refrigerator for up to 2 weeks.
Notes
- For longer storage, process the filled jars in a boiling water bath to extend the shelf life to several months.
- Warm the chutney slightly before serving to enhance the aromatic spices and bring out the sweetness of the pineapple.
- Try serving this chutney with grilled pork, chicken, or even fish tacos for a sweet and spicy kick.
- For a richer depth of flavor, caramelize the red onion in a little olive oil before adding it to the saucepan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American